Ingredients

• 1-3/4 pound tri-tip roast

• 2 tablespoons olive oil

• 6 – 10 cloves of garlic, depending on your roast size

• 3 tablespoons dijon mustard

• 1 small bag of carrots

• 2 large parsnips

• 2 8-ounce packages of mushrooms (I used one package of cremini and one package of button)

• 1/2 tablespoon fresh thyme, minced

• 1/2 tablespoon fresh rosemary, minced

• 1/2 tablespoons whole peppercorns (wrapped in a cheesecloth)

• 1 tablespoon kosher salt

• 1/2 tablespoon fresh ground pepper

• 1/2 cup chicken broth

• 1 cup red wine (I used cabernet)

• Directions

Preheat oven to 425 degrees. Bring meat to room temperature and pat dry with a paper towel. Cut several slits in the meat and stuff with halved garlic cloves. Sprinkle kosher salt and pepper over both sides of meat.

Peel and cut up carrots and parsnips. Remove stems from mushrooms. Lay in roasting pan and drizzle with olive oil and sprinkle with kosher salt and pepper.

Heat olive oil in dutch oven over medium-high heat. Sear meat until it is browned on both sides. Place meat over bed of carrots, parsnips and mushrooms. Cover roast with dijon mustard and sprinkle with rosemary and thyme. Add “package” of peppercorns to pan. Pour chicken broth and red wine in pan and place in preheated oven for 40-45 minutes for medium. Temperature should be 140 when you remove it from the oven for medium. After it rests for 10 minutes, the temperature will rise to 145. Enjoy!

Until next time, Kris