• Trim the excess fat from the tri tip roast.
• Char the onion halves and garlic in a pan over medium high heat, then remove from the heat and allow to cool.
• Add the tri tip, 2 sliced carrots, ½ parsnip sliced, 1 sliced celery with leaves, onion, marrow bone, Juniper berries, peppercorns, Bay leaves, 3 garlic cloves, salt, thyme, and marjoram to a large sous vide bag and seal.
• Heat sous vide bath to 133 degrees. Sous vide the tri tip for 12 hours.

Apple-Horseradish Sauce

• Peel, core and dice 2 apples.
• Bring ½ cup of water to a boil. Add the diced apple, sugar and cinnamon. Reduce to a simmer and simmer for 30 minutes.
• Turn off the heat and stir in the horseradish. Move to a bowl and mix until smooth.

Vegetables and Potatoes

• In a medium pot of water, add the quartered onion and sliced garlic. Bring to a boil then add the yellow potatoes and boil for about 5 minutes.
• Next, add in the carrots and parsnip and reduce to a simmer. Cook for about 5-10 more minutes, or until the potatoes and vegetables are fork tender.

Serving

• Remove the tri tip from the sous vide bag and discard the veggies and seasonings.
• Slice the tri tip against the grain, and serve with the warm apple sauce, potatoes, and vegetables.