Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Tri Tip Roast

4

530 min

Tri Tip Roast

Tri Tip Roast Photo 1

Time

530 min

Serving

4 persons

Calories

372

Rating

4.00★ (70)

Author: Victoria Buriak
This tri-tip roast is very easy to make and tender. I came up with this recipe since I couldn't find many for this cut of beef (also known as a coulotte steak or bottom round sirloin).

Ingredients

  • beef tri tip roast: 1 piece (1 1/2 pound, trimmed)
  • thyme: 1 tsp (dried)
  • basil: 1 tsp (dried)
  • marjoram: 1 tsp (dried)
  • dry mustard: 1 tsp
  • salt and ground black pepper: (to taste)
  • red wine: 0.33333 cup
  • olive oil: 1 Tbsp (or as needed)

Metric Conversion

Stages of cooking

Tri Tip Roast Photo 21
Tri Tip Roast Photo 32
Tri Tip Roast Photo 43
Tri Tip Roast Photo 54
  1. Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight. Pour red wine into the bag 4 hours before cooking.
    Tri Tip Roast Photo 2
  2. Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
    Tri Tip Roast Photo 3
  3. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
    Tri Tip Roast Photo 4
  4. Let rest for 5 to 10 minutes before thinly slicing against the grain.
    Tri Tip Roast Photo 5

How did you like this article?

You may also like