Who doesn’t like a nice, homey, pot roast? This classic dish is a hit with kids big and small. And the addition of tri-colored potatoes plus the use of tri tip makes it even more special.
Tri Tip Pot Roast
One tri tip
20 small potatoes (any color)
6 large carrots, cut into bite-sized pieces
2 medium onions, peeled and cut into chunks
Few sprigs of thyme
Sprig of rosemary
Preheat oven to 400 degrees.
Rinse and drain potatoes, carrots and onions in a colander.
Preheat large pan to medium heat. Rinse tri-tip and rub with seasoning salt, black pepper and onion powder. Once pan is hot, place tri tip in pan, fat side down. Cook for 5-7 minutes or until a nice sear forms on the under side. Flip and cook another 5-7 minutes. Remove meat from pan and place on a plate to rest. Reserve meat drippings in pan and leave on the heat.
Quickly put drained vegetable in hot pan and let cook for around 6-8 minutes or until vegetables start to blister/brown on edges. Remove from heat. Place vegetables in a roasting pan, top with rosemary and thyme and place seared meat on top. Cover with lid or aluminum foil and cook 35-45 minutes or until vegetables are tender and meat is cooked to desired doneness. This roast was a little too done for me (I like mine still mooing), but the flavor was great and the meat was tender.
Cut, plate and enjoy with a little horseradish!