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One Sheet Pan Roasted Beef Tri-Tip Roast with Cabbage and Cranberries

Your guests don't have to know how easy this recipe is. Beef Tri-Tip Roast is accompanied by Dijon-style mustard, herbs, cabbage and tart cranberries for a one-pan dinner that's delicious and easy to clean.

Cook Mode

Ingredients:

  • 1 beef Tri-Tip Roast, about 2 pounds
  • 3 tablespoons Dijon-style mustard
  • 1 tablespoon steak seasoning blend
  • 1 teaspoon dried rosemary leaves
  • 1 head green cabbage, sliced into small pieces
  • 1 cup frozen cranberries
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Balsamic syrup or canned cranberry sauce as desired

Cooking:

  1. Preheat oven to 425°F. Combine mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.
  2. Line sheet pan with parchment paper.  Add cabbage and cranberries to the sheet pan.  Toss with oil, salt and pepper.  Place roast on bed of cabbage and cranberries. Do not add water or cover. Insert ovenproof meat thermometer so tip is centered in thickest part of beef.  Roast in 425°F oven for 1 hour, 10 minutes for medium rare, 1 hour, 20 minutes for medium doneness.
  3. Remove roast when 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.)
  4. Carve roast across the grain into thin slices; season with salt and pepper, as desired. Serve with roasted cabbage and cranberries.
  5. Garnish roast and cabbage mixture with balsamic syrup or cranberry sauce.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!