Healthy Saturated Fat is a key nutrient that feeds our body on the cellular level to help keep us healthy and happy. If you missed the blogs on Fat, check it out here.

Fat Part 1, 2, 3, 4 & 5

One of my favorite ways to get delicious saturated fat in my diet is with a baked Tri Tip Roast. This is a go to recipe when I’m having company because the roast can cook unattended while I’m preparing side dishes… or if my guests are bringing side dishes I can sit back and relax!

This is also a great recipe for the FREE RESTART course I offer at Hull Nutrition

This super easy baked Tri Tip takes about 40-60 minutes to cook; depending on how many pounds the roast is and how well done you like it. I like to use a meat thermometer and take the roast out when it’s at 135 degrees (medium rare is 130 degrees). I let it sit for about 10 minutes and the temperature usually goes up to 140 degrees which is medium. Still a little pink on the inside.

One secret I’ll let you in on. Bake it in a cast iron skillet. Yep, that’s the way to do it. Get the skillet hot in the oven for about 5-10 minutes first, then add a little lard to the skillet before you put your put your roast in the oven.

I love the taste of grass fed beef but not everyone has access to cost effective sources. You might be surprised though, many of the chain supermarkets are now carrying grass fed beef in limited supplies. Ask the butcher, maybe they have it hiding somewhere…

This is the super easy part. In fact, you can even do it the night before or earlier in the day.

Pre Heat oven to 350 degrees F.
Ingredients
2-3 pound tri tip roast – bring to room temperature before baking
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/4 – 1/2 cayenne pepper (to your own taste. optional to use black pepper)

  1. Mix all ingredients in a bowl
  2. Rub on entire roast
  3. Place in oven for about 40 minutes then check temperature with a meat thermometer. Medium rare is 130 degrees. Rare is 140 degrees. Let it sit for about 10 minutes. The temperature usually goes up about 5 degrees while sitting.

You can also pre-season the roast and put back in the frig until ready to bake.

Slice and Serve with your favorite side dishes. In fact, the left overs are delicious cold on a salad!

Enjoy!

Cindy Hull
Hull Nutrition
949-899-4338