Grilled Tri-Tip Roast with Blackberry Wine Marinade and Seasonal Veggies
Savor the flavors of a summer harvest with this irresistible grilled tri-tip roast marinated in a tangy blackberry wine blend. Paired with a vibrant mix of seasonal vegetables, this dish is perfect for any festive outdoor gathering. The marinade infuses the beef with rich, fruity undertones, while the robust spices enhance every juicy bite. Serve this show-stopping roast with perfectly grilled veggies for a memorable meal that captures the essence of summer grilling.
10
Servings
350
Calories
14
Ingredients
Ingredients
tri-tip roast
2 lbs
beef broth
2 cups
olive oil
2 tablespoons
blackberry wine
1/2 cup
garlic salt
3 tablespoons
pepper
3 tablespoons
beef roast seasoning
3 tablespoons
rosemary
1 tablespoon
onion
1 (cut into wedges)
carrots
7 (whole)
potatoes
3 (large, sliced)
red bell pepper
1
mushrooms
6 (quartered)
garlic cloves
5 (crushed)
Instructions
1
Tenderize the tri-tip roast by scraping its surface with a fork on all sides to allow the marinade to seep in deeply.
2
Rub 1 tablespoon of olive oil onto each side of the roast, then generously apply the garlic salt, pepper, and beef roast seasoning, ensuring even coverage. Let it rest.
3
In a large casserole dish or an oven-safe marinating bag, combine the beef broth, blackberry wine, rosemary, and all prepared vegetables.
4
Immerse the seasoned roast into the marinade with veggies, ensuring it's well-covered. Marinate in the refrigerator for a minimum of 4 hours or up to overnight for enhanced flavor.
5
When ready to cook, prepare your charcoal grill until the coals are glowing and covered in gray ash.
6
Lay out a large sheet of aluminum foil and place the marinated vegetables in the center. Fold the edges tightly to create a sealed packet to prevent juice leakage.
7
Place the veggie packet on the grill and flip every 15 minutes to ensure even cooking.
8
After turning the veggies twice, place the tri-tip roast directly on the grill. Sear the meat on all sides until it develops a nice char.
9
Allow the vegetables to continue grilling for an additional 15-30 minutes alongside the roast, anticipating both to finish simultaneously.
10
Once cooked, remove the roast and let it rest for 10 minutes before carving, allowing the juices to redistribute for optimal flavor.
11
Unwrap the grilled vegetables and serve hot alongside the neatly sliced roast. Enjoy the delightful harmony of flavors!
Nutrition Information
18g
Fat
22g
Carbs
27g
Protein
4g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in this recipe?
The recipe uses a 2 lb tri-tip roast.
What is the base of the marinade?
The marinade is made from a blend of beef broth and blackberry wine.
How long should the tri-tip roast marinate?
It should marinate for a minimum of 4 hours, or up to overnight for the best flavor.
How many people does this recipe serve?
This recipe is designed to serve 10 people.
What kind of wine is recommended for the marinade?
The recipe specifically calls for blackberry wine to provide a tangy and fruity flavor.
How should I tenderize the meat before marinating?
Tenderize the roast by scraping its surface with a fork on all sides to allow the marinade to penetrate deeply.
What vegetables are included in this dish?
The seasonal veggies include onion, carrots, potatoes, red bell pepper, and mushrooms.
How are the vegetables cooked on the grill?
The vegetables are placed in a tightly sealed aluminum foil packet and grilled alongside the meat.
How often should the vegetable packet be flipped?
The foil packet should be flipped every 15 minutes to ensure even cooking.
How many calories are in one serving?
Each serving contains approximately 350 calories.
How should the carrots be prepared?
The 7 carrots should be left whole for this recipe.
How should the potatoes be sliced?
The 3 large potatoes should be sliced before being added to the marinade and grill packet.
What is the protein content per serving?
There are 27g of protein per serving.
What is the fat content per serving?
Each serving contains 18g of fat.
How long should the roast rest after grilling?
The roast should rest for 10 minutes before carving to allow the juices to redistribute.
What spices are used for the dry rub?
The roast is rubbed with garlic salt, pepper, and beef roast seasoning.
Why is the tri-tip roast scraped with a fork?
Scraping with a fork helps the marinade seep deeply into the meat for better flavor infusion.
How many ingredients are required in total?
There are a total of 14 ingredients in this recipe.
How should the mushrooms be prepared?
The 6 mushrooms should be quartered.
How are the garlic cloves prepared?
The 5 garlic cloves should be crushed.
What color bell pepper is suggested?
The recipe specifies using one red bell pepper.
How should the onion be cut?
The onion should be cut into wedges.
How much rosemary is needed?
The recipe requires 1 tablespoon of rosemary.
What is the amount of beef roast seasoning used?
The recipe calls for 3 tablespoons of beef roast seasoning.
How much blackberry wine is in the marinade?
The marinade uses 1/2 cup of blackberry wine.
How much sugar is in one serving?
Each serving contains 5g of sugar.
What is the fiber content of this dish?
There are 4g of fiber per serving.
What is the carbohydrate count per serving?
Each serving has 22g of carbohydrates.
How much beef broth is required for the marinade?
The recipe uses 2 cups of beef broth.
How much olive oil is used for the rub?
The recipe uses 2 tablespoons of olive oil, applying 1 tablespoon to each side of the roast.