Preparation Time: 10 minutesCooking Time: 1 hour

Tri-tip, a meaty and flavorful yet less fatty cut of beef, is a fantastic option for a campfire roast. Our recipe calls for a quick sear to lock in the juices then braised with flavorful aromatic herbs. Fortified with potatoes, carrots and onions, this recipe is sure to fill you up.

Tri-Tip, often called California Cut, Bottom Sirloin Tip or Triangle Roast, is a rich and meaty cut. Seared then braised with hearty vegetables, this will be a campfire crowd pleaser. A single Tri-Tip from the grocery store ranges from 1.5-2.5lbs and will typically feed 4-6 people.


  • 2 1/2 lb Tri-Tip Beef Roast (often called California Cut, Bottom Sirloin Tip or Triangle Roast)
  • 2 tbsp Shortening or Vegetable Oil
  • 6 medium Carrots -- peeled, cut into 1 inch chunks
  • 8 medium Red Potatoes -- Quartered
  • 2 medium White Onions -- peeled and cut into chunks
  • 2 tbsp Dried Rosemary; crumbled -- OR 3 tbsp Fresh Rosemary
  • 3/4 Cup Water
  • Salt and Pepper


  1. Pre Heat Dutch Oven to 350 Degrees
  2. Pat Dry the Tri-Tip with Paper Towels and season all sides liberally with salt and pepper
  3. Heat Shortening or Vegetable Oil in Dutch oven.
  4. Once Oil is Hot, Brown the Tri-Tip for 2-3 Minutes on all sides to achieve a caramelized exterior
  5. Add the rest of the ingredients to the pot, season lightly with salt and pepper cooked covered for 35-45 Minutes
  6. Using a meat thermometer, remove from the fire, cut and serve when the roast achieves your desired doneness. We recommend Medium (140-150F Degrees internal temp)


An avid home cook and outdoor enthusiast. Sharing what I've learned in the kitchen and cooking outdoors to help you have a successful camping trip!

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