1 Beef Tri-Tip, about 2 1/2 Lbs. 1 Tbs. Olive Oil 1 Onion, medium dice 2 Carrots, medium dice 2 Celery Stalks, medium dice 1/2 tsp. Granulated Garlic, dry 1/4 tsp. Black Pepper, ground 1/4 tsp. Salt 3 Cups Water or Stock
Heat a large pan on top of stove.
Clean all visible fat off of meat.
Rub meat with oil.
Sprinkle meat with salt, pepper, garlic.
Place meat in hot pan.
Sear meat brown on one side.
Turn over and repeat.
Add vegetables and water to pan.
Cover meat and place in oven.
Cook meat in 350° oven for a total of 2 1/2 hours. I like to check the meat after 1 1/2 hours to make sure that the water has not cooked out. If water has cooked way down or cooked out add another cup. Cook meat until it is "Fork Tender". The definition of fork tender is not that easy to convey. What you are looking for is to be able to stick the meat with a fork and feel that the meat is cooked tender. This takes a little practice but everyone seems to get it eventually. Remove meat from pan and let cool half an hour. Place broth into a separate bowl. Skim any fat from top of bowl. Cut meat as shown in picture.
To slice meat you need to "Cut across the grain". This is an easy concept to explain. Look closely at the picture below. You will notice little lines of meat running horizontal across. This is called the grain. All meat has a grain. You want to cut all meat across these lines.
To Serve: Place slices of meat on a plate and cover with a bit of broth..
New Taste Thinking:
Pot roast is a great lean protein. The basic concept of a pot roast has to do with the fact that lean meat tends to be tough because it has very little inside marble or fat. The best way to cook this kind of meat is to braise it. Some pot roast meat has a lot of fat on the outside of the meat and this kind of fat can be trimmed off easily before cooking.
I usually make extra pot roast because it is the main ingredient in my all time favorite beef dish- Carne Seco
Re-Heating the next day:
Be sure to remove any fat from the broth.
Peel and slice a potato.
Place potato into pan with broth and vegetables.
Add a bit of salt and pepper.
Simmer over medium heat until potato is cooked.
Add slices of pot roast over the potatoes.
Cover the pan.
Turn heat down low and gently warm the pot roast.
Baste the meat with the broth from time to time.
Serving Size 2 Cups Servings Per Recipe 5 Calories 416 Calories from Fat 198 Total Fat 22g
Saturated Fat 7g Trans Fat 0g Cholesterol 146mg Sodium 269mg Total Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 47g
