Tri-Tip Roast, Sweet Potatoes, and Veggies

January 06, 2020 1 min read


2-3 lbs Tri-tip roast

2 large sweet potatoes

1 medium sized zucchini

1 medium sized yellow squash

1 medium white onion

3 tablespoons Big Daddy Hill's Garlic Beef Rub

1/4 Cup Big Daddy Hill's Java BBQ Sauce (for dipping)


Pre-heat smoker or grill to 400 degrees

Use a medium cast iron skillet for veggies

Once the smoker or grill has reached desired temperature add sweet potatoes wrapped in foil to cook for 30 minutes.  While this is cooking prepare your veggies into slices or roughly chop, and season your tri-tip roast with the Garlic Beef seasoning.  

Add your tr-tip directly to the rack and cast iron skillet for pre-heating to the smoker after the first 30 minutes of cooking and set thermometer in the thickest part of the roast.  After about 25 minutes the roast should be close to an internal temperature of 125-135 degrees.  

Pull the roast from the smoker and allow to rest loosely covered with aluminum foil.  Keep the sweet potatoes on the smoker for an additional  25 minutes, and add chopped veggies to cast iron skillet to cook.

Remove sweet potatoes, chopped veggies from the smoker, and slice the tri-tip. Plate and enjoy!