tri_tip_mashed potatoes

by Troy Johnson
 Yum! For the Olive Oils and Balsamic in this recipe, choose whatever sounds good. You can use EVOO, Garlic, Tuscan Herb, etc, for the oil. Traditional Balsamic works well, but so would Fig or Espresso, etc.


  • 5 tablespoons Fresh Harvest olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, roughly chopped
  • 2 lbs. tri tip pieces {or a 2 lb. tri tip roast, cut into large pieces}
  • salt & pepper, to taste
  • 1-10.5 oz. can beef consommé
  • ¼ cup red wine
  • ¼ cup Fresh Harvest Traditional Balsamic.
  • ½ cup water
  • 2 bay leaves
  • 3/4 teaspoon dried thyme leaves
  • 3 tablespoons softened butter
  • 3 tablespoons flour
  • more water, if needed.



Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Remove from pot.

Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in sautéed onions and garlic,  beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender.

Remove from oven.

Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

Serve with (or on top of) Mashed Potatoes. (For a decadent Mashed Potatoes recipe check out or website or blog)

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