Slow Cooked Tri-tips and Gravy Over Mashed Potatoes

The last time I tried something this good was on a cruise ship with my hubby. And, of course, it was absolutely delightful but to make this at home in MY kitchen and it tastes good/even better, is multiple thumbs up for me and everyone involved in devouring it! Most of the recipes that are similar to this involve cooking with white wine. However, this one called for beef consommé instead. I would love to cook with wine one day because it really brings out the flavor of the meal being presented but for now, with small kiddos, I'll stick with simplicity.

Slow Cooked Tri-tips and Gravy

3 tbsp. olive oil
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
2lbs tri-tip pieces (or a 2lb tri-tip roast cut into large pieces)
salt and pepper to taste
10.5 oz can beef consommé
1 can water
2 bay leaves
3/4 tsp dried thyme leaves
3 tbsp softened butter
3 tbsp flour
more water, if needed

1. 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.

2. Pour in beef consommé, water, bay leaves and thyme. Stir and cover.

3. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

4. Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top.

5. 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.

6. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving


Serve with Mashed Potatoes....

2 pounds Idaho or Yukon Gold potatoes, peeled and cut into 1 inch pieces
3 tablespoons kosher salt
1 cup milk, warmed
4 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon fresh ground black pepper
additional salt, to taste
 

1. Heat your oven to 250° F. Place the potatoes in a large pot and fill with enough water to cover. Add the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender- (about 12 to 15 minutes). Drain the potatoes, transfer to a rimmed baking sheet, and place in the oven until thoroughly dried out – 7 to 8 minutes.

2. Mash the potatoes until smooth, taking care not to overwork them. Add the butter and milk a little at a time, mashing them into the potatoes. Stir in the pepper. Add additional salt, if desired.