Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce Roasts

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Servings
   6-8

Prep Time
   10 minutes

Refrigerate
   30 minutes to 2 hours

Cook Time
   45 minutes

Cooking Method
   Roasting

Beef Type
   Miscellaneous Cuts

Ingredients

• 1 beef tri-tip roast (1-1/2 to 2 lbs.)
• 1 red onion, cut into 16 wedges
• 4 cups Broccolini or baby broccoli, trimmed (about 9 oz.)
• nonstick cooking spray
• salt and pepper

Marinade:

• 1/3 cup balsamic vinegar
• 2 Tbsp. light brown sugar
• 1 Tbsp. reduced sodium soy sauce
• 3 cloves garlic, minced

Creamy Gorgonzola Sauce:

• 1/4 cup reduced fat cream cheese, softened
• 1/4 cup plain nonfat yogurt
• 2 Tbsp. crumbled Gorgonzola cheese
• 1 Tbsp. minced onion
• 1/4 tsp. pepper

Instructions

Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

Heat oven to 425°F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.

Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.

Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.

Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

Tips from Our Cook

Cook's Tip:  One 3 to 4 pound beef round tip roast may be substituted for tri-tip. Double the amount of ingredients for the red onions Broccolini, Marinade and Creamy Gorgonzola Sauce . Marinate roast as directed above, reserving 1/4 cup marinade for basting. Heat oven to 325Ã'ºF and prepare roast as directed above, inserting ovenproof meat thermometer so tip is centered in thickest part of beef. Roast in 325Ã'°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. Place onions wedges around roast and baste roast with reserved 1/4 cup marinade halfway through roasting time. Remove roast when meat thermometer registers 140Ã'°F for medium rare; 150Ã'°F for medium. Transfer roast to carving board, leaving onions in pan. Tent roast loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10Ã'°F to reach 145Ã'°F for medium rare; 160Ã'°F for medium.) Meanwhile increase oven temperature to 425Ã'ºF. Prepare Broccolini as directed above. Place onions and Broccolini in oven; roast 10 to 15 minutes or until Broccolini is crisp-tender. Makes 12 to 16 servings.

Nutritional Information

Nutrition information per serving, using tri-tip roast, 1/6 of recipe: 239 calories; 10 g fat(4 g saturated fat; 4 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.

Nutrition information per serving, using tri-tip roast, 1/8 of recipe: 179 calories; 7 g fat(3 g saturated fat; 3 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.

Nutrition information per serving, using round tip roast, 1/12 of recipe: 225 calories; 8 g fat(3 g saturated fat; 3 g monounsaturated fat); 83 mg cholesterol; 164 mg sodium; 10 g carbohydrate; 0.9 g fiber; 27 g protein; 4.2 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 27.1 mcg selenium; 4.1 mg zinc.
Nutrition information per serving, using round tip roast, 1/16 of recipe: 169 calories; 6 g fat(3 g saturated fat; 2 g monounsaturated fat); 62 mg cholesterol; 123 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 3.2 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.9 mg iron; 20.3 mcg selenium; 3.1 mg zinc.

This recipe is an excellent source of protein, selenium and zinc; and a good source of niacin, vitaminB6, vitaminB12 and iron.