Ingrédients pour Bbq Tri Tip Roast With Blackberry Wine Marinade And Veggies
- 1 (2 1/2-3 lb) tri-tip roast
- 1 1/2 cups beef broth
- 2 tablespoons olive oil
- 1 1/2 cups blackberry wine
- 2 teaspoons garlic salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons beef roast seasoning
- 1 sprig fresh rosemary
- 1 large red onion, roughly chopped
- 3 medium carrots, peeled and roughly chopped
- 3 medium red potatoes, roughly chopped
- 1 large red bell pepper, roughly chopped
- 8 ounces button mushrooms, whole or halved
- 3 garlic cloves, crushed
- heavy-duty aluminum foil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bbq Tri Tip Roast With Blackberry Wine Marinade And Veggies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Bbq Tri Tip Roast With Blackberry Wine Marinade And Veggies
- Preheat grill to medium-high heat (approximately 375°F).
- Pat the tri-tip roast dry with paper towels. With a fork, pierce the surface of the meat on all sides.
- Rub 1 tbsp olive oil into the meat on each side. Generously sprinkle with garlic salt, pepper, and roast seasoning.
- In a large bowl or resealable bag, combine beef broth, blackberry wine, and rosemary.
- Add the chopped vegetables to the marinade.
- Place the tri-tip roast in the marinade, ensuring it's coated on all sides. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
- Remove the roast from the marinade and reserve the marinade mixture.
- Place the vegetables in the center of a large sheet of heavy-duty aluminum foil.
- Drizzle reserved marinade over the vegetables.
- Fold up the edges of the aluminum foil to create a sealed packet.
- Place the vegetable packet on the preheated grill.
- Grill the vegetables, turning every 15 minutes, for approximately 30-45 minutes, or until tender.
- Place the tri-tip roast directly on the grill grates. Grill, turning occasionally, until the internal temperature reaches 130-135°F for medium-rare, or your desired doneness (use a meat thermometer). Target dappled charring on all sides.
- Remove the roast from the grill and let it rest, loosely tented with foil, for 10 minutes before carving.
- Remove the vegetable packet from the grill and carefully open, allowing excess steam to escape.
- Carve the roast against the grain and serve hot with the roasted vegetables.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
15g
Fat
2g
Carbs
7g
