INGREDIENTS

• 1 Blackwell Angus tri-tip roast, 1 to 3 pounds
• Olive oil, as needed
• 1 can beef broth
• 1/3 cup prepared horseradish
• 1 medium yellow onion, finely chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

1. In a stockpot, brown roast in oil. Add broth.
   
2. Spread horseradish over roast, and sprinkle with onion, salt and pepper. Cover, and bake at 350°F until the roast reaches 145°F on an internal meat thermometer for medium doneness.
   
3. Baste twice during cooking. Let stand 10 minutes before slicing. Serve with seasoned steamed green beans.