3 Tbsp vegetable oil
1 (2 1/2) tri-tip beef roast
salt and pepper to taste
2 cloves garlic, chopped
1 cup water
2 onions, halved
5 carrots, peeled and cut into 2 inch lengths
4 medium potatoes, peeled and cut into quarters

Heat the oil in a heavy Dutch oven (with lid), add meat, salt and pepper liberally, and brown on all sides over medium high heat. Add the garlic, water and onions, reduce the heat, cover and simmer for about 20 minutes. Add the carrots and potatoes, re-cover and cook for another 20 to 30 minutes. Serve on a large platter with the vegetables all around.