Note: You can sub a bag of those little multi colored potatoes for the cabbage, still a great fall look and taste!

INGREDIENTS:

  • 1 beef Tri-Tip Roast, about 2 pounds
  • 3 tablespoons Dijon-style mustard
  • 1 tablespoon steak seasoning blend
  • 1 teaspoon dried rosemary leaves
  • 1 head green cabbage, sliced into small pieces
  • 1 cup frozen cranberries
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Balsamic syrup or canned cranberry sauce as desired

COOKING:

  1. Preheat oven to 425°F. Combine mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.
  2. Line sheet pan with parchment paper.  Add cabbage and cranberries to the sheet pan.  Toss with oil, salt and pepper.  Place roast on bed of cabbage and cranberries. Do not add water or cover. Insert ovenproof meat thermometer so tip is centered in thickest part of beef.  Roast in 425°F oven for 1 hour, 10 minutes for medium rare, 1 hour, 20 minutes for medium doneness.
  3. Remove roast when thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Carve roast across the grain into thin slices; season with salt and pepper, as desired. Serve with roasted cabbage and cranberries.
  5. Garnish roast and cabbage mixture with balsamic syrup or cranberry sauce.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

296 CALORIES

15% *4g SAT FAT

20% DV **32g PROTEIN

64% DV2.7 mg IRON

15% DV5.6 mg ZINC

50% DV* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 296 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 88 mg Cholesterol; 478 mg Sodium; 14 g Total Carbohydrate; 5 g Dietary Fiber; 32 g Protein; 2.7 mg Iron; 8.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.6 mg Zinc; 35.1 mcg Selenium; 115.6 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Iron.