This was my first shot at cooking a tri-tip roast. I am not a huge fan of pot roasts and braised meats, and other than beef tenderloin, I have not had a lot of luck with oven roasts. I didn’t have $50 to shell out for a slab of beef, so I picked up a tri-tip which was on sale – $7 and change for a 1½ lb. piece of meat! Not bad! I didn’t have propane for the grill and most every recipe I found online was for some sort of grilled southwestern or Asian roast (I had other non-compatible side dishes in mind), so I had to wing it. I think it turned out pretty good! I plan on making it again soon, so I will post a picture later.
- 1½ lb. tri-tip roast, trimmed
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried marjoram
- 1 tsp. dried mustard
- ½ c. red wine
- 1 tb. olive oil
- salt and pepper to taste
- Rub the tri-tip with salt, pepper, thyme, marjoram, mustard, and basil. Put roast in a ziplock bag and refrigerate overnight.
- About 4 hours before cooking, add red wine to the bag.
- Preheat oven to 450.°
- Drizzle olive oil in a large roasting pan. Cook roast at 450° for 15 minutes.
- Reduce oven temperature to 350° and cook beef for another 20-25 minutesm or until the meat reaches 140° for medium rare.
- Remove roast from oven and tent with aluminum foil. Allow to rest for 10-15 minutes and then slice thinly across the grain.