Thursday, March 17, 2011
Slow Roasted Tri-Tip
Tender and succulent, this meat will melt in your mouth. Enjoy with a variety of side dishes or just plain and dipped in home-made horseradish mayonnaise. We made two, and had lots of left overs for lunches and snacks in the week.
Herbs (a variety is great: rosemary, thyme, chili powder, cumin, etc.)
1. Pre-heat oven to 400*.
2. Slather tri-tip with herbs, garlic and salt to your liking.
3. Place on a raised roasting pan. Let cook for 20 minutes.
4. Lower the temperature to 250* and let the tri-tip cook for about 3 hours, to your liking. Check with meat thermometer for about 135*.
5. Let rest for 15 minutes before cutting.