Tri-Tip Roast with Asparagus, Potatoes, and Mushrooms
A weeknight-friendly tri-tip roast treatment with a quick sear, then oven roasting over onions and mushrooms, served with asparagus and roasted potatoes. This leans into March asparagus in Washington while letting the beef stay the star.
Back to full listIngredients
- Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
- Green Asparagus 1 lb $1.99/lb sale
- Yukon Gold Potatoes 1 lb $1.29/lb
- Jumbo Yellow Onions 1 medium $0.99/lb
- Kroger® Sliced White Mushrooms 8 oz $2.49
- Garlic 4 cloves $0.69 each
- Fresh Organic Lemon 1/2 lemon $0.99 each
- Parsley 2 tbsp chopped $1.29 each
- Simple Truth Organic® Rosemary 1 tsp chopped $2.49
- Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine 750 ml $15.99
Instructions
- Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes ($1.29/lb) into chunks, trim 1 lb asparagus ($1.99/lb sale), slice 1 medium onion ($0.99/lb), slice 8 oz mushrooms ($2.49), mince 4 garlic cloves ($0.69 each), and chop 1 tsp rosemary and 2 tbsp parsley.
- Toss the potatoes with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Roast on a sheet pan for 20 minutes.
- Meanwhile pat dry the 1.25 lb tri-tip roast ($6.99/lb sale) and season well with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast for 3-4 minutes per side.
- Add the sliced onion and mushrooms around the roast in the skillet. Scatter in the remaining garlic and rosemary.
- Transfer the skillet to the oven and roast 15-20 minutes for medium-rare to medium, depending on thickness. Add the asparagus to the potato pan for the final 8-10 minutes of roasting.
- Rest the roast 10 minutes before slicing. Finish the asparagus and potatoes with chopped parsley and a squeeze from 1/2 lemon ($0.99 each). Slice the tri-tip thinly across the grain and serve with the roasted vegetables and mushrooms.
Cook time: 50 minutes
Estimated cost: $15-20
Health notes: Protein-rich and satisfying, with moderate carbs from potatoes and a good serving of vegetables. Portion the roast at 5-6 ounces per person for balance.
Drink pairing: Cabernet Sauvignon
Wine picks:
- Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine $15.99 750 ml
- Chateau Ste. Michelle Merlot Washington Red Wine $12.99 750 ml
Why it works: For Tri-Tip Roast with Asparagus, Potatoes, and Mushrooms, I'd lean red and stay with a 750 ml bottle for 2 people. Tri-tip wants structure, but the asparagus and mushrooms mean you don't want anything too heavy or over-oaked. Chateau Ste. Michelle Indian Wells Cabernet Sauvignon is the best 'fancy dinner' pick here: full enough for the beef, plush enough for the roast's char, and still polished with the earthy mushrooms. If you want a slightly softer, more versatile match around the vegetables, Chateau Ste. Michelle Merlot is an excellent Washington option that will feel smoother and a bit more forgiving with asparagus. Both are appropriately priced for a nicer roast dinner for two.