Camping & Rafting : Tri Tip Roast

The guy is bonkers about food. He's our camp chef on the American River trips in California. Steve can be found squeezing avocados at dawn at the local markets for the best of the squishy delight or gathering melons from the local farmers markets for the best quality flesh. Either way, he is passionate about all things food. (I even heard that he watches the Food Channel for grilling and cooking tips!)

Steve's been beta testing recipes again and all of us at the office have been guinea pigs to his gourmet treats. Here's one that we all loved and hope to see on the next river rafting camping trip on the South Fork American.

TRI-TIP ROAST ::

1 large tri-tip

Marinade to cover tri tip (salad dressing is easiest; add other ingredients)

head of garlic (peeled, cut in half; see below, save a few cloves)

1/4 diced scallions

handful of herbs (use your favorite; rosemary, thyme, etc)

soy sauce (splash or to your taste)*optional

1/2 cup of olive oil

1/4 cup diced onions

whole onions (cut in half)

10 small yukon or red potatoes (cut in half)

splash of wine (*optional)

6 large carrots cut into thirds

2 cups of cleaned brussel sprouts (make a small cut x at the bottom to cook thoroughly)

Marinade the tri tip in a ziplock baggie with your favorite marinade. Add garlic cloves (add a whole head or just part of it), green onions and any herbs to the baggie. Add a splash of soy sauce (*optional). Set aside for at least an hour or overnight in the refrigerator or cooler. Add 1/4 cup of olive oil into a roasting pan or heavy dutch oven. Heat to high. With tongs, add meat and sear on all sides helping to seal in juices. Take meat out and set aside onto a clean plate. Add the rest of the olive oil into pan. Heat to medium high and add diced onions and garlic. Heat until onions are slightly browned. Add halved onions & potatoes. Add meat with all juices. Add a splash of wine*. Roast in 450 degree oven or dutch oven for approximately 30 minutes. Add carrots and brussel sprouts at the end. Continue cooking until done to your liking for approx 10 to 15 more minutes. Serve after letting the meat rest for 10 minutes. Serve with an additional salad or crusty grilled baguette... but the potatoes are already in it so it really is a one pot meal!

Variations: for vegetarians or vegans just separate the meat from the vegetables into two roasting pans. Prepare vegetables and add olive oil, salt, pepper and herbs. Toss well, coating all vegetables. Roast at 450 degrees as instructed before. Serve when potatoes are done. Add a meat substitute like grilled tofu to complete this vegetarian or vegan dish. Groups rafting with us will love this hardy meal!