Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

Ingredients

  • 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
  • 1 cup lightly packed fresh parsley leaves
  • 2 cloves garlic
  • 1 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 8 plum (roma) , cut in half lengthwise, seeded
  • 2 tablespoons shredded Parmesan cheese
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Smoked Tri-Tip Roast

Ingredients

  • 1 Beef Tri-Tip roast (1.5 to 2 lbs.)
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. coarse ground pepper or your preferred seasoning rub

Directions

  1. Blot the roast with a paper towel and season generously with salt and pepper or seasoning rub.
  2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
  3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
  4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
  5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 275°F-300°F.

Roasted Brussels Sprouts

Ingredients

  • 3 pounds brussels sprouts, trimmed, halved, quartered if large
  • 5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450°.
  2. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet.
  3. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Porcini-Dusted Tenderloin with Porcini-Wine Sauce

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  • 1 cup dried porcini mushrooms, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon pepper
  • 3 cups finely diced fresh tomatoes
  • 1 cup dry red wine
  • Salt and pepper

Beef Tri-Tip Roast with Rosemary-Garlic Vegetables

Ingredients

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 tablespoon olive oil
  • 12 small red-skinned potatoes, halved
  • 2 medium red, yellow or green bell peppers, cut into eighths
  • 2 medium sweet onions, cut into 1-inch wedges
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Classic Beef Tenderloin Roast with Cranberry Drizzle

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 pound yellow onions, peeled, cut into wedges
  • 2-1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon olive oil
  • 1-1/4 teaspoons salt, divided
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon pepper
  • 1/3 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce

Beer Braised Pot Roast

Ingredients

  • 3 lbs. Chuck Roast
  • 2 large carrots
  • 1 onion
  • 2 parsnips
  • 4-5 medium potatoes
  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 3 ½ oz. can chipotle peppers in adobo sauce (control heat by using less chipotle peppers)
  • 2 cups beef stock
  • 1 pint beer (preferably pilsner)
  • 2 bay leaves
  • Kosher salt