Zippy Onion Tri-Tip

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I only use butter, coconut oil, avocado oil or grapeseed oil in my recipes. Not to mention that I don’t eat anything with 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.

For those of you out there who are going through a rough patch or a hard day just know that I am rooting for you. I am so glad you are in the world. I know I am not the only one. Hang in there. I believe most people would offer to help others if they knew that they needed help. Yes, there are bad people in the world but I believe good people far outweigh the bad.

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.

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.

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

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