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When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

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Marinated Tri-Tip Roast
DVO Recipe Center
Serves: 12

2/3 cup vegetable oil
2/3 cup honey
1/3 cup Worcestershire sauce
1/3 cup red wine vinegar
1 pkg Lowry's Tenderizing Beef Marinade
2 pinches salt
fresh ground pepper to taste
(A-1 or BBQ sauce - optional)

This recipe uses a tri-tip roast. This is a lean, boneless, and economical cut of meat from the round and bottom sirloin of the cow. Generally, a cooked, trimmed tri-tip roast will yield four 3-ounce servings of meat per pound.

For this recipe, use a 3-pound roast to get twelve 3-ounce servings or six 6-ounce servings of beef.

Combine ingredients in a mayonaise jar. Shake well. OR, place ingredients in a blender and blend well. Pierce tri-tip thoroughly with a fork and place in a plastic storage bag. Add the marinade and soak in the refrigerator for three days, turning often.

When ready to cook place tri-tip on a hot BBQ grill and sear. Turn the meat 90 degrees to cross hatch. Repeat this on the other side of the roast.

Complete the cooking process on the BBQ grill. OR, place tri-tip in glass dish in a 350 - 375 degree oven. Continue cooking until interior temperature reaches 135 degrees on an inserted meat thermometer.

Remove from oven and let sit for 10 minutes to complete the cooking process before slicing.

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