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Ingredientes
- 2 Tbsp. Shortening or possibly Peanut Oil
- Â Â Salt and Pepper
- 2Â 1/2 lb Tri-Tip Beef Roast
- 6 med Carrots, peeled & parboiled
- 8 med New Potatoes, parboiled
- 1 Tbsp. Dry Rosemary, crumbled Or possibly
- 2 Tbsp. Fresh Rosemary
- 2 med Onions, peeled and sliced
- 3/4 c. Water
Direcciones
- HEAT FAT IN LARGE Saute/fry PAN or possibly Dutch oven with lid. Liberally salt and pepper both sides of meat and brown in warm fat on both sides till colored a deep mahogany. Add in carrots and potatoes and sprinkle with rosemary, salt and pepper. Add in onion slices and water. Reduce heat to simmer. Cook, covered, 30 min. Check for doneness by cutting into thickest part of roast. It usually takes 35 to 45 min for medium rare. Do not overcook.
- Remember which meat continues to cook a little after it is removed from stove. Arrange meat and vegetables on platter and serve warm. If you wish, you may sprinkle 3 Tbsp. flour over pan drippings, place pan back over medium heat and cook, stirring constantly, till thick and smooth.
- Slowly add in 2 c. water, stirring. Season to taste with salt and pepper.
- When thickened, transfer gravy to bowl and serve with roast and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 6 servings | |
| Calories 530 | |
| Calories from Fat 135 | 25% |
| Total Fat 15.08g | 19% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 1.43g | |
| Cholesterol 76mg | 25% |
| Sodium 154mg | 6% |
| Potassium 2121mg | 61% |
| Total Carbs 54.5g | 15% |
| Dietary Fiber 7.6g | 25% |
| Sugars 6.81g | 5% |
| Protein 44.09g | 71% |
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