Roasting lean tender cuts of meat at low  temperatures in convection is a revelation. Yes the cooking time is longer; however, the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor.

INGREDIENTS

1- 2 ½ lb. tri tip roast

2 - tbsp olive oil

1 - tbsp BBQ seasoning such as Kinders

½ - tsp kosher salt

Broiled Tomatillo Salsa

4 - tomatillo’s husks removed, cut into quarters

½ - white onion, cut into ½ “ slices

1 - jalapeno pepper, seeds removed, roughly chopped

2 - cloves garlic

1 - lime, juiced

¼ - cup cilantro leaves, chopped

Salt

Roasted Potatoes and Peppers

2 - lbs. red or golden potatoes, washed, dried and quartered

2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces

½ - white onion, peeled and cut into 2” pieces

2 - tbsp olive oil

½ - tsp dried oregano

PREPARATION

Meal Preparation Plan

The Tomatillo salsa is cooked at a high temperature using the Broil mode, so this definitely needs to be made in advance so the oven can cool down before cooking the meat.

A  2 ½ lb. Tri Tip roast cooked at low temperatures will take approximately 40  minutes; you can monitor the internal temperature with the oven meat probe if your oven has that feature.

The roasted vegetables are added to the oven approximately halfway through the cooking time, and they will cook at a low temperature for 25 minutes and at higher temperatures for 15 minutes.

Broiled Tomatillo Salsa

Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion, and jalapeno and spread onto the prepared baking sheet. Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees. (When using the Broil Mode, the oven only requires a 5-minute preheat time, none for a gas oven.)

Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice, and chopped cilantro leaves.  Taste and add salt as needed.

Low-Temperature Roast Tri-Tip

Heat the oven to 300 degrees in the Convection Roast Mode and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position.

Combine the oil and seasoning in a small bowl and rub into the tri-tip. Place the tri-tip on a rimmed baking sheet, and if using the oven meat probe, insert the sensor into the thickest part of the meat.

Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees, and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time, and the timer set for 30 minutes to monitor their cooking time.

When the meat has finished cooking, please remove it from the oven and set it aside to rest for 10 minutes before slicing.

Note: if the internal temperature of the meat is reached before the potatoes are cooked, the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes.

Roasted Potatoes and Peppers

Combine all the ingredients in a medium bowl and only add salt to taste before placing in the oven.  Spread the ingredients onto a rimmed baking sheet and put them in the lower part of the oven when the timer for the low-temperature roasting has elapsed and the temperature has been increased to 375 degrees.

Set the timer for 30 minutes for the vegetables.

Even though a Tri Tip cooked this way is spectacular, it’s still important to carve it correctly across the grain so it’s not tough. If in doubt, check out one of our great YouTube tutorials.

This meal serves 4 - 6 people.