With so many different cuts of beef—from the 7-bone chuck roast to the tri-tip roast—figuring out the best way to cook a piece of beef can be confusing. This chart from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association can help.
The key to a perfect Tri-Tip Roast is twofold … Internal Temperature and carving against the grain of the meat which runs in a couple of different directions. A Tri-Tip is a cut from the bottom of the sirloin and … Read More
Slow cooker tri-tip roast...sooooo delicious! Ingredients: •2-3 lbs of Tri-Tip. (mine looked like 4 big boneless ribs not sure if that is normal or not. ASK YOUR BUTCHER) •1/2 cup of Beef Broth or 1/2 cup of water with dry beef broth mixed in •2 tbls of Worcestershire Sauce •1/2 packet of Dry Italian Dressing mix •Generous sprinkling of Garlic Salt •1 tbls of Ground Mustard •2-4 dashes of Hot Sauce •drizzle of Olive Oil