Tri-Tip Roast with Brussels Sprouts and Shallots

Mmmm...This one was yummy!  Thanks to Kristine Kidd's Weeknight Fresh + Fast for this...more are sure to follow.  Four hands in the kitchen makes for much lighter work...if Seester and I lived in the same house, we'd be culinary gurus.  (I must say, though, that a full dishwasher load per meal is a little much!)  Here it goes (serves 4-6):

Tri-tip beef roast, 2 lbs
Kosher salt & freshly ground pepper, to taste
Sweet paprika, 2 1/4 tsp
Caraway seeds, 2 tsp
Dried marjoram, 2 tsp
Dry mustard, 2 tsp
Cayenne pepper, 1/2 tsp
Olive oil, 3 1/2 Tbs + more for greasing
Brussels sprouts, 1 lb, cut in half lengthwise [we used SteamFresh frozen!!]
Small shallots, 3/4 lb, halved lengthwise + l large shallot, minced
Low-sodium soy sauce, 1 Tbs + 2 tsp
Dry vermouth, 1/2 cup
Low-sodium beef or chicken broth, 1/2 cup
Unsalted butter, 2 tsp

Step 1: Place two racks in the oven -- one on the bottom rack and one in the center.  Preheat oven to 450 degrees.  Trim most of the fat from the beef, season all over with salt & pepper, and place it on a baking rack in a roasting pan.

Step 2: Combine 2 tsp paprika, 1 tsp caraway seeds, 1/2 tsp marjoram, dry mustard, and cayenne with 1 Tbs olive oil; brush over both sides of the beef.  Grease a baking pan with olive oil, add the vegetables + 2 1/2 Tbs olive oil, 1 Tbs soy sauce, remaining 1 tsp caraway seeds, and remaining marjoram. [We also added cubed red skinned potatoes.]  Mix & coat.  Place the veggie tray on the lower rack of the oven & the beef on the center rack.  Roast for 20-25 minutes (until the beef registers 120 degrees and the veggies are tender.)  Remove the beef from the roasting pan, place on a warmed platter, cover with foil, and let rest for 15 minutes.

Step 3: Spoon 1 Tbs of the fat from the beef roasting pan into a saucepan; discard the rest.  Heat over medium heat.  Add the minced shallot and saute for 1 min.  Add the vermouth to the roasting pan, set over medium heat, bring to a boil, and stir to bring up the browned bits from the pan bottom.  Pour mixture into the saucepan with the beef fat and boil about 3 minutes.  Add the broth, 1/4 tsp paprika, and 2 tsp soy sauce.  Boil the mixture until syrupy, about 5 minutes.

Step 4: Remove saucepan from heat.  Pour in any beef juices from platter.  Whisk in butter and remaining marjoram.  Season sauce to taste with salt and pepper.  Slice the beef and arrange on a warmed platter with the veggies.  Serve immediately with the sauce.

Enjoy!!