Bbq Tri-Tip Roast With Blackberry Wine Marinade And Veggies - cooking recipe

Ingredients

2 lbs tri-tip roast
2 cups beef broth
2 tablespoons olive oil
1/2 cup blackberry wine
3 tablespoons garlic salt
3 tablespoons pepper
3 tablespoons beef roast seasoning
1 tablespoon rosemary
1 onion, wedges
7 carrots, whole
3 potatoes, large and sliced
1 red bell pepper
6 mushrooms, quartered
5 garlic cloves, crushed

Preparation

With a fork scrape the surface of the meat on all sides.
Work 1 tbsp of olive oil into the meat on each side then sprinkle generously the garlic salt, pepper and roast seasoning over the roast. Set a side.
In a large casserole dish or oven/marinating bad combine the beef broth, blackberry wine, rosemary and all the veggies.
Place the roast into the marinade and veggies and allow to sit at least 4 hours. You can prepare this a day before and allow the roast to marinate in the fridge over night.
Get your coals ready and I like them to be gray before I put the meat on.
On a large sheet of aluminum place all the veggies in the center. Fold up the edges of the aluminum to create a pocket. Make sure your creases are folded tightly so none of the juices can leek out.
Put the veggies on the grill and flip every 15 minutes.
After you have flipped the veggies twice it is time to put the meat on. Grill the meat till the all the sides are dappled with charring.
Continue to cook the veggies for another 15-30 minutes while the roast is cooking. All should be done around the same time.
Once removed allow the roast to sit for 10 minutes. Carve and serve hot with the unwrapped veggies. Enjoy!