gredients; (all ingredients following the roast listed, minus the oil) and
Preheat oven to 325\u00b0F.
Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
Remove from oven and let stand for 15 minutes. Slice thinly to serve.
horoughly mixed.
Transfer tri tip roast to marinade. Poke both sides
ver medium-high heat; fry roast in hot oil until browned
o blend ingredients.
Place roast in bag. Peel and quarter
Heat oil in large nonstick skillet over medium-high heat.
Add onion, jalapeno pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
Remove from skillet; reserve.
Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
Do not over cook.
Season with salt, if desired.
Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
Cover with roll tops.
In 5-quart Dutch oven, place beef round rump roast.
Add onion, garlic, Worcestershire, salt, sugar, pepper and water. Cover and bake in 350\u00b0 oven for 2 hours.
Add the parsnip chunks and the lima beans to the Dutch oven and continue baking 1 to 1 1/2 hours more, until the vegetables and the meat are fork-tender, turning the meat occasionally.
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
Preheat oven to 425 degrees F.
Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
and thyme. Rub this seasoning mixture onto the beef roast.
Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140\u00b0F for medium rare; 155\u00b0F for medium, approximately 20-30 minutes depending on thickness.
Tent loosely with aluminum foil; let stand 10 minutes.
Carve against the grain into thin slices.
ver medium heat. Dredge the roast in the flour, shake off
In a 4 1/2-quart Dutch oven, brown roast.
Drain off fat.
Add water, bouillon, oregano, basil, bay leaves, garlic and 1/8 teaspoon pepper.
Bring to a boil.
Reduce heat.
Simmer, covered, 25 to 30 minutes or until vegetables are done.
Heat oven to 325\u00b0.
Combine seasonings; press evenly onto roast.
Place on rack in shallow roasting pan.
Insert meat thermometer so bulb is centered in thickest part.
Do not add water or cover.
Roast approximately 25 to 35 minutes per pound for medium rare to medium doneness.
Remove roast when meat thermometer registers 140\u00b0 for medium rare or 155\u00b0 for medium. Let stand 15 minutes.
Carve roast into thin slices.
(Takes about 3 hours.)
lemon pepper, seasoned salt, and beef bouillon together in a small
Lawry's), coat your tri tip roast with the salt, creating a
ooking spray. Season the tri-tip roast with garlic pepper seasoning on
Allow the roast to come down to almost
(200 degrees C). Secure roast with cooking twine.
Make
esealable plastic bag. Add the roast, coat with the marinade, squeeze
Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.
eat thermometer into center of roast. Roast in a 425\u00b0F oven