I’ve blogged about my past difficulties sous viding grass fed beef, but I’m determined to keep on experimenting until I get it right.  A few days ago, I sous vided a tri-tip roast (along with a butterflied leg of lamb) that I finished off for dinner tonight.

Time to make Sous Vide Grass Fed Tri-Tip Roast!

Serves 6-8

Ingredients:

  • 2½ pound grass fed tri-tip roast
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • Onion powder
  • Garlic powder
  • 2 tablespoons lard or fat of choice

Equipment:

  • All of my recommended kitchen tools are listed here.
Method:

I purchased a grass fed tri-tip roast from Sigona’s.

A grass fed trir-tip roast from Sigona's.

I dried it, seasoned it with salt, pepper, onion powder, and garlic powder, and vacuum-sealed it.

A dried and seasoned grass fed tri-tip roast sitting on a paper towel.

I dumped it in the SousVide Supreme set at 130 F for 6 hours.

A seasoned grass fed tri-tip roast in a SousVide Supreme machine.

I removed the packet from the machine and dunked it in an ice bath for 1 hour and then stored it in the fridge.

A metal bowl filled with ice water where the sous vide cooked tri-tip roast is resting.

Before going to bed this morning, I filled and preheated my SousVide Supreme to 130 F. When I woke up, I took the tri-tip roast out of the fridge and dropped it in the SousVide Supreme.

A vacuum sealed grass fed tri-tip roast being put in a sous vide machine.

30 minutes later, I removed the tri-tip, dried it off…

A sous vide grass fed tri-tip roast drying on a paper-towel.

…and seared it in some lard in my super-hot cast iron skillet.  I seared the roast 2 minutes on each side undisturbed.

A paleo and Whole30 sous vide grass fed tri-tip roast searing in a cast iron skillet.

Here’s the final product all sliced up:

A paleo and Whole30 sous vide grass fed tri-tip roast sliced up.

I was much happier with this roast than with my previous experiments sous viding grass fed beef. Yes, the texture was a little chewy but I really hate that grass fed meat gets mushy and powdery if you cook it too long.  Going forward, I’m gonna stick with 130F as the cooking temp and use a shorter steeping time in the bath.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Sous Vide Grass Fed Tri-Tip Roast

4 from 1 vote
Prep Time10 minutes
Cook Time6 hours 35 minutes
Cooling time8 hours
Total Time14 hours 45 minutes
Servings 6
I decided to sous vide a grass fed beef tri-tip roast I bought the other day. The results were surprisingly delicious!

Ingredients  

  • pounds grass fed tri-tip roast
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • Onion powder
  • Garlic powder
  • 2 tablespoons lard or your fat of choice
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Instructions 

  • Dry your roast and season it liberally with salt, pepper, onion powder, and garlic powder. Vacuum seal it.
  • Dump it in the SousVide Supreme set at 130°F for 6 hours.
  • Remove the packet from the machine and dunk it in an ice bath for 1 hour then store it in the fridge until you're ready to eat it.
  • When you're ready to serve up the roast, put the hunk of meat back in the SousVide Supreme at 130°F for 30 minutes to reheat the meat.
  • Remove the tri-tip and dry it off. Heat up the lard in a large cast iron skillet over medium-high heat and sear the roast for 2 minutes on each side undisturbed.
  • Let the meat rest then slice it up. Enjoy!

Nutrition

Calories: 341kcal | Protein: 39g | Fat: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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2 Comments

  1. 4 stars
    I am going for it today. I will use my sous vide setting of my insta pot for the first time.
    Do you have to chill the meat or can you just go ahead and sear and serve?