I haven’t made this roast since back in January which is totally weird because it is awesome-ness! It’s super easy to put together and the leftovers are amazing!
Cover it in spices and sear on both sides:
Here’s the roast after adding the stock, tomatoes, onions and garlic:
We served it up with shallot and garlic green beans and steamed cauliflower sprinkled with nutritional yeast (which is delicious and if you have never tried it do it tonight!!)
Here’s your close up!
Tri Tip Tacos
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp cayenne pepper
- 2 1/2 lbs tri-tip roast (I purchased 2 small ones from Trader Joes that equaled this weight)
- 14 ounce can tomatoes and green chilies (I used Muir Glen fire roasted diced tomatoes with green chilies)
- 1 yellow onion, diced
- 4-5 cloves garlic, minced
- 3/4 cup beef or chicken stock
- 3 tablespoon molasses
- 1/4 cup smoky BBQ sauce (I used Trader Joes)
- toppings include: shredded cheese, salsa, pickled jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado
- In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
- Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
- Place the roast into a heated dutch oven that has been drizzled with EVOO. Sear on both sides. Add onions and garlic when you flip it to the second side. Cover it with the diced tomatoes, beef stock, molasses and bbq sauce.
- Bring mixture to a low boil, partially cover it and lower the heat to med-low for 2 1/2 hours. At this point I uncovered the pan and let it keep cooking for another 30 minutes or so while I prepped the veggies. Shred meat with 2 forks right in the sauce. Good with or without the bun!