Reheating Instructions:

Preheat oven to 375 degrees

Remove the roast from refrigeration 40 minutes before you begin to cook to allow the roast to come to room temp (if you put a cold piece of meat on a hot pan it will over cook the outside and be cold on the inside)

20 minutes into bringing the roast to room temperature remove the roast from the bag and lightly pat dry with paper towel (this will help with getting a nice sear on the roast)

Remove the au gratin potatoes from the vacuum sealed bag

Place the au gratin potatoes in the oven, covered with foil, once oven has come to temp

Reheat the potatoes for 35 minutes then remove the covering and continue to reheat for another 10 minutes

From a timing perspective cook the potatoes while you bring the meat up to temp

Meanwhile prepare the asparagus

Remove the asparagus from the vacuumed sealed bag and place inside the pan that was provided

Add one of the containers of compound butter to the pan with asparagus

Place the asparagus into the oven for about 20-25 minutes making sure to toss them in the melted butter about 5 minutes into the cooking process

Heat a large pan on medium high heat

Add 2 tbsp of oil (olive or vegetable) to the pan

When the oil shimmers and is hot place the roast in the pan along with the compound herb butter.

As the butter begins to melt baste the roast with a spoon

Turn the roast over when it develops a nice browned crust, about 2-3 minutes, and repeat the basting on the other side – total of 5 minutes

Remove the roast from the pan and let rest for at least 5-7 minutes before slicing

Note: the tri tip roast has a distinct grain running from one end on the roast to the other. For best results cut across the grain in thin slices for service