Jon’s dutch oven Sunday roast

Tender round roast marinated overnight in steak sauce and spices, then browned and slow-cooked in a Dutch oven with beef broth at 325°F until juicy and flavorful.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine spices and cover the roast.

Step 2

Marinade in the refrigerator 1 hour to overnight.

Step 3

Preheat 325 degrees Fahrenheit.

Step 4

Sear roast in oil or grease in Dutch oven. Remove and set aside.

Step 5

Sauté onions until soft. Add garlic for 30 seconds to a minute until fragrant.

Step 6

Deglaze Dutch oven with steak sauce adding a little beef broth if needed. Place roast back in Dutch oven making sure onions and steak sauce are all around the roast pour enough beef broth to be around 1/2 way up the side of the tri tip.

Step 7

Cover Dutch oven and place in preheated oven. Bake for 2 1/2 hours. Place carrots an potatoes in Dutch oven around the roast, add more beef broth if needed and bake for 30 minute to 1 hour until potatoes and carrots are fork tender.

Step 8

Remove roast, potatoes, and carrots from Dutch oven. Place Dutch oven on stove at medium heat, whisk flour in slowly to avoid clumping or use an emersion blender. Let sauce thicken for a few minutes, add more flour a tablespoon at a time if needed foe thicker sauce.

Step 9

Shred or slice roast while sauce is thickening.