Tip: For those gluten-free and sugar free, you can try replacing the beer with Angostura bitters, agave nectar and water and skip the sugar.
Ingredients
- 3 lb Tri-tip
- 2 T Kosher salt
- 2 - 3 T unsweetened cocoa powder
- 1 large onion, chopped
- 1 - 2 T grapeseed or canola oil
- pinch sugar (optional)
- 2 12 oz beers (brown aie)
- 2 sprigs rosemary
- 1 bay leaf
- 9 small turnips, quartered
- 5 small carrots, cut in to 1 inch pieces
- 1 T butter, cold and cut into quarters
Directions
- Preheat oven to 300F
- Salt Tri-tip all over. Dust with cocoa powder and pat it evenly all over. Let meat rest for 1 hour.
- Heat oil in a dutch oven. Brown onions with a pinch of sugar and then remove from pan.
- Brown Tri-tip in pan on all sides. Add onions, beer, rosemary and bay leaf to pot. Cover and cook on middle rack of oven for 1.5 hours
- Take pot from oven and add turnips and carrots. Return pot to oven with lid slightly ajar. Cook for 1 hour or until vegetables are tender.
- Remove meat and vegetables and set aside. Cover with foil to keep warm.
- Strain liquid in the pot and remove fat. Reduce remaining liquid by half. Salt and pepper to taste.
- Remove from heat and whisk in butter 1 piece at a time.
- Slice roast thinly and serve with vegetables and sauce.
Servings: 6 to 8
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