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
Seasoning salt
Black pepper
Onion powder

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!

Eat Well!

~Trish