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Tri-Tip Roast with Chipotle Meat Sauce #17

Monday, 26 May 2008


According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, "After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It's actually one of the simplest recipes we came up with but is one of the best tasting." I've added a sauce, but the dish is also good served without it.


At a glance
Cooking Method
Heat Level
Main Course
8 to 10

For the Roast:

  • 1 3-4 pound Tri-Tip roast

For the Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 tablespoons reserved CHIPOTLE MARINADE MEAT SAUCE
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon butter
  • Salt to taste



For the Roast:

Place the roast in a heavy duty plastic bag with the CKC meat sauce, then marinate in the refrigerator for 2 to 3 days. The longer the better.

Preheat the oven to 325 degrees F.

Remove the roast from the bag and reserve the sauce. Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides. Remove from the pan and place in a roasting pan.

Roast to desired doneness--25 minutes per pound for rare, 35 for medium, and 45 for well done. Remove the meat, reserving the pan drippings, and keep warm.

For the Sauce:

Heat the oil in the roasting pan and sauté the onion and garlic for a couple of minutes. Deglaze the pan with ½ of the wine, making sure to scrape up all the bits and pieces from the pan. Add the remaining wine and broth and bring to a boil. Reduce the heat, add the meat sauce, pepper, and oregano, then simmer for 5 minutes. Stir in the butter until it is thoroughly incorporated and season to taste with salt.

Pour some of the sauce on a serving platter. Slice the meat as thin as possible, arrange the slices on the sauce and serve with the remaining sauce on the side.


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