Slow Cooked Tri-Tip Roast with Gravy
This Slow Cooked Tri-Tip Roast creates the most tender beef and creamy gravy. Serve over warm mashed potatoes and a side of Brussel sprouts!
Servings 4 servings
Calories 570kcal
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic roughly chopped
- 2 lbs tri tip pieces or a 2 lb. tri tip roast cut into large pieces
- salt & pepper to taste
- 10.5 oz beef consomme 1 can
- 1 can water
- 2 bay leaves
- 3/4 teaspoon dried thyme leaves
- 3 tablespoons butter softened
- 3 tablespoons flour
- more water if needed
- 1 recipe of my Perfect Mashed Potatoes
Instructions
- Preheat oven to 300 degrees. In a large heavy-bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once the pot is hot, sauté onions for 3 minutes.
- Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.
- Pour in beef consommé, water, bay leaves, and thyme. Stir and cover. Place into the preheated oven (or crockpot on high) and bake 2-3 hours or until meat is fork-tender. Remove from oven.
- Using a slotted spoon, remove meat from the liquid in the pot. Return to medium heat on the stovetop. In a small bowl, stir butter and flour together until smooth paste forms.
- Pour butter mixture into the hot liquid and whisk in to stir. Within a minute or so, the sauce should thicken to a gravy. If the gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.
- Serve with mashed potatoes and/or roasted veggies!
Nutrition
Calories: 570kcal | Carbohydrates: 9g | Protein: 49g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 345mg | Potassium: 929mg | Fiber: 1g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 4mg