If you are not from California you may never have heard of Tri-Tip, but it is one of my favorite roasts. Tri-Tip is a triangular shaped cut of meat that is from the bottom of the the sirloin. It is lower in fat than many cuts of beef, though it often comes with a piece of fat attached to it. If you can’t find it in your grocery store, ask the butcher to cut this specifically for you.
Tri-Tip is great roasted or grilled, but when I am craving a roast and don’t have a lot of time to prepare one I cook tri-tip in a Pressure Cooker. I can have it on the table and fork-tender in less than an hour.
- 2 lb. tri-tip roast
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- ¼ cup barbecue sauce (optional)
- ¼ teaspoon black pepper
- Place rack in pressure cooker*. Put roast on top of rack. Add the rest of the ingredients. Seal and cook over high flame until high pressure is reached.
- Reduce flame to medium-high and cook for an additional 35 minutes. Remove from heat and run under cold water to quickly reduce pressure. Ensure all steam has been released and then remove lid.
- Let roast rest for 5 minutes before slicing and serving.
How to Make Beef Gravy from Drippings:
Strain the liquid that remains in the pressure cooker and place it in a pot. Add 1 – 2 teaspoons of corn powder and cook over low, stirring continuously until it is thick and smooth.
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