• 2 lbs tri-tip roast
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1/2 cup blackberry wine
  • 3 tablespoons garlic salt
  • 3 tablespoons pepper
  • 3 tablespoons beef roast seasoning
  • 1 tablespoon rosemary
  • 1 onion, wedges
  • 7 carrots, whole
  • 3 potatoes, large and sliced
  • 1 red bell pepper
  • 6 mushrooms, quartered
  • 5 garlic cloves, crushed
  • 1 With a fork scrape the surface of the meat on all sides.
  • 2 Work 1 tbsp of olive oil into the meat on each side then sprinkle generously the garlic salt, pepper and roast seasoning over the roast. Set a side.
  • 3 In a large casserole dish or oven/marinating bad combine the beef broth, blackberry wine, rosemary and all the veggies.
  • 4 Place the roast into the marinade and veggies and allow to sit at least 4 hours. You can prepare this a day before and allow the roast to marinate in the fridge over night.
  • 5 Get your coals ready and I like them to be gray before I put the meat on.
  • 6 On a large sheet of aluminum place all the veggies in the center. Fold up the edges of the aluminum to create a pocket. Make sure your creases are folded tightly so none of the juices can leek out.
  • 7 Put the veggies on the grill and flip every 15 minutes.
  • 8 After you have flipped the veggies twice it is time to put the meat on. Grill the meat till the all the sides are dappled with charring.
  • 9 Continue to cook the veggies for another 15-30 minutes while the roast is cooking. All should be done around the same time.
  • 10 Once removed allow the roast to sit for 10 minutes. Carve and serve hot with the unwrapped veggies. Enjoy!