Tritip Times Three

 

Buy enough meat for three meals for four people.  Have roast beef the first night, French dip sandwiches the second night and vegetable beef soup the third night.  The meat just gets better and better.

 

 

Roast beef

 

2
tritip roasts

 

 

French Dips

 

1
cup dry au jus mix
6
hard rolls
3
quarts water

 

 

Soup

 

1
16 ounce package frozen mixed vegetables
1
14 ounce can diced tomatoes
1
teaspoon thyme
1/2
teaspoon marjoram
1/4
teaspoon ground pepper
1/2
teaspoon salt
1/2
teaspoon onion powder
2
potatoes, peeled and diced
1
package frozen noodles

 

 

Roast tritip roast at 325 degrees until temperature reaches 150.  Serve as roast beef for dinner.  Cut thinly against the grain.  Save leftover meat.

 

The next day, thinly slice leftover beef.  Make au jus with water and au jus mix.  Add meat to hot au jus.  Slice rolls and put roast beef in rolls.  Serve with au jus for dipping.  Save leftover au jus and meat.

 

The next day, make a soup.  Heat au jus and sliced meat in Dutch oven.  Add vegetables and seasonings.  Cook 30 minutes.  Add potatoes and bring to boil and cook additional 10 minutes.  Add noodles and cook an additional 30 minutes.  Serve soup. 

 

Serves four people for three nights.