Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Shortening or Peanut Oil
Salt and Pepper
2 1/2 lb Tri-Tip Beef Roast
6 md Carrots; peeled parboiled
8 md New Potatoes; parboiled
1 tb Dried Rosemary; crumbled OR
2 tb Fresh Rosemary
2 md Onions; peeled and sliced
3/4 c Water

HEAT FAT IN LARGE SAUTE PAN or Dutch oven with lid. Liberally salt and
pepper both sides of meat and brown in hot fat on both sides until
colored a deep mahogany. Add carrots and potatoes and sprinkle with
rosemary, salt and pepper. Add onion slices and water. Reduce heat to
simmer. Cook, covered, 30 minutes. Check for doneness by cutting into
thickest part of roast. It usually takes 35 to 45 minutes for medium
rare. Don't overcook. Remember that meat continues to cook a little
after it is removed from stove. Arrange meat and vegetables on
platter and serve hot. If you wish, you may sprinkle 3 tablespoons
flour over pan drippings, place pan back over medium heat and cook,
stirring constantly, until thick and smooth. Slowly add 2 cups water,
stirring. Season to taste with salt and pepper. When thickened,
transfer gravy to bowl and serve with roast and vegetables.

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