Ingredients :
3 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
3 Garlic Cloves, Chopped Slightly
2 Lbs. Cut Tri-Tip Roast (Tri-Tip Kabob's in the Huwa Reserve Store)
Salt and Pepper, if needed
1 - 10.5 oz. Can of Beef Consomme
1 Can Water
2 Bay Leaves
3/4 Teaspoon Dried Thyme Leaves
3 Tablespoons of Softened Butter
3 Tablespoons Flour
About 2 Lbs of Potatoes to make Mashed Potatoes
Instructions :
Preheat your oven to 300 degrees. In large pot (best if you own a dutch oven type pot) heat olive oil over medium heat, once it is hot, sauté onions for about 3 minutes or until the onions are soft. Stir in your garlic pieces and let them cook for about another minute. Season the tri-tip steak cuts with salt and pepper (optional) and brown in pot with the onions and garlic, it will take about 5 minutes to brown. Pour in beef consommé, water, bay leaves and thyme into the pot, stir all the ingredients and cover pot. Place into preheated oven and bake 2-3 hours or until meat is very tender.
While the beef is cooking, start the mashed potatoes about 30 minutes before you estimate the meat to be done (unless you are using boxed potatoes).
Once the meat is tender, remove from oven, but be careful as the pot will be very hot.
To make the gravy, using a slotted spoon, remove meat from liquid in pot (leaving all the juices in the pot) and set to the side. Return the pot to medium heat on your stove top. In a small bowl, stir the softened butter and flour together until a smooth paste forms. Pour butter/flour mixture into the hot liquid in your pot and whisk it into the pot. Within a minute or so of stirring, sauce will thicken to gravy. If the gravy becomes too thick, add in a bit more until desired consistency of the gravy has been met. Put the meat back in the pot and stir to coat in your gravy. Turn heat to low to keep warm before serving.
Pour beef and gravy over the mashed potatoes for a delicious winter meal.
3 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
3 Garlic Cloves, Chopped Slightly
2 Lbs. Cut Tri-Tip Roast (Tri-Tip Kabob's in the Huwa Reserve Store)
Salt and Pepper, if needed
1 - 10.5 oz. Can of Beef Consomme
1 Can Water
2 Bay Leaves
3/4 Teaspoon Dried Thyme Leaves
3 Tablespoons of Softened Butter
3 Tablespoons Flour
About 2 Lbs of Potatoes to make Mashed Potatoes
Instructions :
Preheat your oven to 300 degrees. In large pot (best if you own a dutch oven type pot) heat olive oil over medium heat, once it is hot, sauté onions for about 3 minutes or until the onions are soft. Stir in your garlic pieces and let them cook for about another minute. Season the tri-tip steak cuts with salt and pepper (optional) and brown in pot with the onions and garlic, it will take about 5 minutes to brown. Pour in beef consommé, water, bay leaves and thyme into the pot, stir all the ingredients and cover pot. Place into preheated oven and bake 2-3 hours or until meat is very tender.
While the beef is cooking, start the mashed potatoes about 30 minutes before you estimate the meat to be done (unless you are using boxed potatoes).
Once the meat is tender, remove from oven, but be careful as the pot will be very hot.
To make the gravy, using a slotted spoon, remove meat from liquid in pot (leaving all the juices in the pot) and set to the side. Return the pot to medium heat on your stove top. In a small bowl, stir the softened butter and flour together until a smooth paste forms. Pour butter/flour mixture into the hot liquid in your pot and whisk it into the pot. Within a minute or so of stirring, sauce will thicken to gravy. If the gravy becomes too thick, add in a bit more until desired consistency of the gravy has been met. Put the meat back in the pot and stir to coat in your gravy. Turn heat to low to keep warm before serving.
Pour beef and gravy over the mashed potatoes for a delicious winter meal.
