Tri Tip with Carmelized Onions

Tri Tip with Carmelized Onions

A tasty roast that is good enough for company and great for the family. The onion slices replace the usual rack used when roasting meats. The meat juices flavor the onions that cook to a caramel brown with some crisp edges.

Preparation Time: 15 minutes
Oven Mode: Convection Roast/ 325°F
Rack Position: 3 (third from bottom)
Total Cooking Time: 1- 2 hours
Servings: 8

1 Tbsp. butter, softened
2-3 cloves garlic, minced
1 tsp. Worcestershire sauce
1 tsp. dried oregano
1 tsp. dry mustard
½ tsp. salt
1/8 tsp. black pepper
2-3 lb. tri tip, sirloin or rolled, boneless rib
2 large onions, cut into ¼-inch thick rings
3 Tbsp. butter, melted
1 Tbsp. sugar

1. In a small bowl, mix softened butter, garlic, Worcestershire sauce, oregano, dry mustard, salt and pepper into a paste. Rub paste onto all surfaces of the meat; set aside.

2. Toss onion rings, melted butter and sugar together.

3. Line pan with foil; mound seasoned onion rings in center and place roast on top. Roast in preheated oven for 30-35 minutes per pound or until meat reaches desired doneness: 140°F for rare, 155°F for medium, 165°F for well done.

4. Remove meat from oven; cover with foil. Let roast stand 15 minutes before carving; slice and serve with the onions.

For traditional (non-convection) roasting:
Use Roast Mode at 325°F for 35-40 minutes a pound until desired doneness.

1 SERVING: Calories 404 ( 60% from Fat), Protein 34 g, Carbohydrates 6 g, from fat 60%, Fat Total 27 g, Saturated Fat 13 g, Vitamin A RE 50 mcg, Vitamin C 3 mg, Sodium 293 mg,