We’re always looking for ways to be more healthy. For me, after college, that meant putting down the incessant ingestion of hotdogs, hamburgers, pizza, and alcohol–I saw friends gain the freshman fifteen plus some because of those four staples. A lot of my steps towards health involved cutting out red meats, a leap I thought was necessary. The bad press we seem to see circulating around beef tends to be with that grease-laden burger and yet that ominous cloud seems to hang over all beef. A quick google search, and a little in depth research shows that lean beef can be quite healthy. Not only is it packed with protein, but loads of other good stuff too.

So, when the Texas Beef Council recently approached me to do some recipes with lean beef I was not only excited, but instantly salivating. There is a special place in my heart for red meat, so getting a stipend to spend on various beef products was, well awesome. Now, you may be wondering, “who’s looking out for me if this guy’s paired up with the Texas Beef Council?” I assure you, my first interest here at Chasing Delicious is to always look out for your and my stomach, and with that comes a care for healthy meals.

When I think of beef I first think of the roasts my father prepared for me as a kid. I loved the medium-rare/rare interior, the juicy, tender and flavorful bites that just seemed to melt in your mouth like a good steak. I decided for this first of four recipes featuring lean beef to roast a Tri Tip, seasoned with garlic, oregano, thyme and some salt and pepper. Now, with that roast you got to have some vegetables. I chose a simple trio of roast potatoes (with the skin on), carrots, and sweet onions tossed lightly in olive oil, rosemary and thyme. Not only is this whole meal delicious, it is simple and easy.


1 2lb Tri Tip Roast
Olive oil to coat
1 clove garlic, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon fresh oregano, finely chopped
Salt & pepper to taste

Vegetable Ingredients:

1 onion, quartered
3 large carrots, chopped into large chunks
4-5 medium potatoes, eighthed
1 tablespoon thyme, finely chopped
2 tablespoons rosemary, finely chopped
Olive oil to coat
Salt & pepper to taste

Step One: Preheat one oven to 450F for the vegetables, and another to 350F for the tri tip. You can also cook the tri tip in the grill heated to the same temperature.

Step Two: Toss the cut vegetables, herbs, oil, and seasonings in a bowl to evenly coat. Spread the vegetables out on a shallow roasting pan lined with parchment paper.

Step Three: Roast the vegetables in the oven at 450 for 45-55 minutes.

Step Four: Rub the tri tip in the olive oil, then herbs, seasonings, and garlic. Place the coated trip tip on a shallow baking pan lined with parchment paper.

Step Five: Roast the trip tip for 35-55 minutes until the internal temperature registers at 135. Allow the roast beef to rest 10 minutes before slicing.

Try serving this meal along side a whole wheat or whole grain bread. Enjoy! You can watch asian food drama at Dramacool or Kissasian

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