eGourmet Recipes

2 – 3 lbs. Tri Tip Roast
2 – 3 Tablespoons Mitch’s Oh Yeah! Original Spice Blend
¾ cup Italian salad dressing
2 Tablespoons soy sauce

Trim the fat from the tri tip and thoroughly poke holes in the meat with a fork and place the roast in a large Ziplock® bag. In a medium bowl add the Mitch’s Oh Yeah!, salad dressing, soy sauce and mix well. Pour marinade over meat and marinate overnight. Grill the tri tip at 400 degrees and occasionally flip the meat until a 130 internal temp is reached for medium rare. Let the roast rest a few minutes before slicing across the grain.

2   Tablespoons butter
2   teaspoons olive oil
2.5 – 3.5  pound boneless chuck roast
1   Tablespoon Mitch’s Oh Yeah! Original Spice Blend
1/2  teaspoon salt
1/4  teaspoon pepper
2   cups beef broth
1   chopped onion
1  cup red wine
2   garlic cloves
3 – 4  sliced carrots
4   large potatoes sliced in 1 inch pieces

In a pan, with half the butter, lightly brown the chopped onion and garlic, set aside. Rub the salt and pepper over the meat. In a pan over medium high heat, heat the remaining butter and olive oil and brown the meat on each side. Sprinkle Mitch’s Oh Yeah Original Spice Blend over the meat and then carefully add the beef broth, wine and onions. Cover and simmer 1.5 hours, then add vegetables for another 1.5 hours or until roast and vegetables are tender.