North Italian-Style Tri Tip Roast with Pan Sauce

Ingredients

Tri Tip

• 3.65 lb tri tip roast
• Kosher salt
• Freshly ground black pepper

Braising Liquid

• 1 carrot, peeled and chopped
• 1 bunch leeks, sliced then rinsed
• 1 head celery, chopped
• 1 shallot, peeled and chopped
• 2 cloves garlic, peeled and smashed
• Water, to add a couple inches in the pan

Optional additions: a splash of red wine, tomato paste, or fresh herbs

Pan Sauce

• 35 g (¼ cup) all-purpose flour
• 40 g (3 Tbsp) butter
• ~1 cup water or broth, more as needed
• 1 apple, cored and diced
• Strained braising liquid from roast
• 2 garlic cloves, chopped
• 4 whole cloves, smashed & minced
• 1 Tbsp unsweetened cocoa powder
• ⅓ bunch fresh thyme, tied or left whole for easy removal
• Salt, to taste

To Serve

• Olive Oil
• Salt & Pepper

Instructions

1. Thaw (if frozen) Thaw overnight in the fridge, or under cold running water for about 1 hour. Keep water cold for safety and to preserve the integrity of the fat.
2. Season meat (5 min) At least 2 hours (or up to 12 hours) before cooking, pat the tri tip dry and season generously with salt and pepper. Leave uncovered in the fridge until ready to cook. Chef’s Tip: For high-marbled cuts like Wagyu Tri Tip, cooking it cold directly from the refrigerator is recommended over bringing it to room temperature. This is because Wagyu fat has a low melting point—around 77 F— which is only slightly warmer than room temperature, so if the meat sits out too long, the fat will begin to render before it even hits the heat. Cooking from cold results in a more flavorful and tender final product.
3. Preheat oven Preheat oven to 350°F (still oven) or 300°F (convection).
4. Prep vegetables (8 min) Rough-chop the carrot, leeks, celery, shallot, and garlic.
5. Sear tri tip (8 min) Heat a Dutch oven (or deep oven-safe pan with lid) over high heat with no oil. Cut roast in half to fit in pan. Place roast in hot pan, starting fat-side down. Sear each side until a deeply browned, using tongs to turn every 1–2 minutes.

Pro Tip: For the first 30 seconds that you put the meat in the pan, a big plum of smoke will release. Briefly raise the pan up towards your hood vent to encourage the smoke to go directly into the exhaust so that your house doesn’t get smokey.

6. Cook vegetables (12 minutes) Remove seared meat from the pan and set aside. Add chopped vegetables to the rendered fat and cook over medium heat, stirring occasionally, until golden, about 10–12 minutes.
7. Braise tri tip & start pan sauce (1 hour)
1. Nestle meat back into pan with vegetables. Add a couple inches of water (enough for steam and moisture, but not to submerge the meat). Cover with lid and transfer to oven. Braise until internal temp reaches 140°F, about 1 hour.
2. While meat cooks, toast flour in a saucepan over medium heat, stirring constantly, until golden and nutty. Whisk in butter until smooth and paste-like. Stir in water and diced apple. Return to low heat and simmer gently, stirring occasionally. Add water if it thickens too much.
8. Rest tri tip & finish pan sauce (30 minutes)
1. Remove roast from oven and let rest, covered loosely with foil, for 30 minutes.
2. Strain braising liquid and add to the roux. Season with salt, then stir in garlic, cloves, cocoa powder, and thyme. Simmer 10–15 minutes. Remove thyme. Blend with immersion blender until smooth, then strain through a fine mesh sieve for a velvety texture.
9. Slice & serve (5 minutes)
• Slice tri tip against the grain into 1-inch slices (about 4–5 oz each).
• Spoon sauce over top. Drizzle with olive oil. Sprinkle finishing salt and cracked pepper.
• Serve extra sauce on the side — it’s also delicious on mashed potatoes.