Zippy Onion Tri-Tip

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My recipes are grain free, refined sugar free, and many are dairy free. I only use butter, coconut oil, avocado oil or grapeseed oil. No nitrates, hormones, antibiotics or hydrogenated oils. I don’t know if you read labels but I have to read every label that I put in my shopping cart. I can’t believe how many things have sugar or cane sugar in them. I have done a lot of research and experiments to come up with decadent, tasty and healthy recipes. When my friends told me to write a blog I didn’t think anyone would read it. Thanks for lifting me up and making my day.

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I recently asked my husband what to make for dinner. He responded with “I don’t know.” But how about some sort of roulade. We went shopping at Costco and the tri-tip looked really good. So we bought a tri-tip roast. The idea of a roulade started going through my mind. I thought onions, garlic and carrots sounded like a yummy filling. The vinegar added a little sour note while the cream adds a sweet and creamy texture. I am salivating writing this blog post. The memory of this dish reminds me of how yummy this dish was.

Nutritional Facts are based on 1/2 lb servings of 4.

2 lb tri-tip roast

2 tablespoons avocado oil

2 cups chopped onions

2 minced cloves garlic

3/4 cup shredded carrots

1 teaspoon salt plus extra

1/4 teaspoon pepper plus extra

1/4 cup balsamic vinegar

3 tablespoons heavy cream


Preheat oven to 400. Place tin foil on to a grill pan. Using a good knife cut the roast in half lengthwise.

LaRena's Corner
Tri Tip Roast

Salt and pepper both sides.

Add avocado oil to a frying pan on medium heat.

When the pan is hot add chopped onions, carrots, garlic, salt, and pepper. Cook until onions are caramelized.

LaRena's Corner
Onion stuffing in Tri-Tip Roast

Add balsamic and let thicken slightly. Add cream and stir until well combined. Set onions aside to cool.

LaRena's Corner
Onions, carrots, balsamic and cream

Once onions are cooled spoon a decent amount on to the roast.

LaRena's Corner
Onion filling on Tri-Tip Roast

Roll and tie up.

Place on top of a grill pan. Place an oven thermometer inside the roast and place roast inside the oven.

Cook until the desired temperature is reached. Remove from oven and allow to cool 15 -20 minutes before serving. Cut roast and serve without or balsamic onion stuffing as a topping. Rip a leaf of basil to decorate the roll if not using onion topping.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 286
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 8 g 41 %
Monounsaturated Fat 14 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 175 mg 58 %
Sodium 200 mg 8 %
Potassium 458 mg 13 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 8 %
Sugars 14 g
Protein 21 g 42 %
Vitamin A 84 %
Vitamin C 12 %
Calcium 6 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

4 Comments Add yours

  1. FrugalGal says:

    I appreciate the way you broke down this recipe, making it easy for even us beginners. Now I just gotta learn how to cut onions!

    1. Thanks so much for your kind words. I myself use a food chopper. Let me know if you try it. Have a wonderful day/night!

  2. Oh this looks so good! YUM!!

    1. Thank you so much for your kind words. Let me know if you try it. Have an awesome day/night!

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