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I made this for dinner with fresh french bread and it’s AMAZING! The gravy is so good I want to lick my plate clean.

Yield: 4 servings


3 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, roughly chopped

2 lbs. tri tip pieces {or a 2 lb. tri tip roast, cut into large pieces}

salt & pepper, to taste

1-10.5 oz. can beef consomme

1 can water

2 bay leaves

3/4 teaspoon dried thyme leaves

3 tablespoons softened butter

3 tablespoons flour

more water, if needed

1 recipe of my Perfect Mashed Potatoes


Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

Serve with Mashed Potatoes.

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