Garlic-Rosemary Tri Tip Roast
- Yield: 4
Description
A delicious marinade for tender, flavorful roast, perfect for Sunday dinner.
Ingredients
- 1.5 – 2lb Tri-Tip Roast
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoon dijon
- 2 tablespoon olive oil
- 5–6 cloves garlic, minced
- 1 teaspoon onion powder
- 2 tablespoons minced fresh rosemary
- kosher salt and black pepper
Instructions
- Place roast in zip-top bag. In a small bowl, whisk together remaining ingredients except salt and pepper. Pour marinade over roast in bag and smash around to cover all the meat. Place in fridge for 6-8 hours, or up to 24 hours.
- Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with kosher salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice against the grain to serve.
- Serves 4-6
Notes
Nutrition
- Serving Size: 4
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Okay, now let’s talk about today’s recipe because it’s a good one!
When people think about a beef roast, it’s often a giant pot roast or prime rib that takes hours too cook and feeds an army with all the fixings. While that’s nice sometimes, the majority of the time I just want a quick and easy roast to feed my little family on a weeknight. Enter, the Tri Tip Roast. If you like tri-tip steak, you’ll love this roast because it’s the same cut of meat (just not cut into individual steaks.) Reasons to love Tri-Tip:
– it’s generally a pretty affordable cut
– it’s naturally a reasonable size, at 1.5-2lbs
– it works beautifully with any marinade or spice rub
– it cooks in just over 30 minutes
– it’s a lean cut, with lower fat that other roasts, yet still really tender and flavorful
Have I convinced you yet? This is one of my go-to meals on Sundays, with one of my favorite marinades during the summer when my rosemary is going crazy! I combine a little olive oil (I’m using our Rosemary Extra Virgin Olive Oil, which is awesome, here), a little Dijon mustard, Worcestershire sauce, lots of garlic, and some fresh rosemary.
Smother that tri tip with the marinade and let it rest in the fridge for a while.
Pop it in the oven and before long, your house will smell amazing and people will come running for dinner before you even tell them it’s time for dinner.
Since tri-tip is a leaner cut, you’ll want to make sure to not cook it past medium, and medium-rare is optimal. Definitely use a thermometer so you can get it perfect every time. A Thermapen is my absolute favorite, and well worth the price tag.
When it comes to meat, you really don’t want to play the guessing game. Just use a quality thermometer and cook it exactly to temperature every time!
This roast is so flavorful and delicious, with all my favorite flavors. You can also use any pan juices to drizzle over the top, just see my notes in the recipe about that.
Put this one on the menu this week, and tell me what you think!
And remember, you can check out our new eBook, The Ultimate Grilling Guide, by clicking here.
Garlic-Rosemary Tri Tip Roast
Description
A delicious marinade for tender, flavorful roast, perfect for Sunday dinner.
Ingredients
- 1.5–2lb Tri-Tip Roast
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoon dijon
- 2 tablespoon olive oil
- 5–6 cloves garlic, minced
- 1 teaspoon onion powder
- 2 tablespoons minced fresh rosemary
- kosher salt and black pepper
Instructions
- Place roast in zip-top bag. In a small bowl, whisk together remaining ingredients except salt and pepper. Pour marinade over roast in bag and smash around to cover all the meat. Place in fridge for 6-8 hours, or up to 24 hours.
- Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with kosher salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice against the grain to serve.
- Serves 4-6
Notes
- If desired, spoon pan drippings over sliced meat to serve. Since tri tip is a lean cut it won’t have too much, but you can extend the juices by adding a little beef broth or hot water, and a pat of butter to pan. Make sure to taste first, to make sure it’s not too salty and that it hasn’t burned on the bottom of the pan.
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Questions & Reviews
I have everything except the rosemary. Will it taste ok without it?
Sure- it just won’t be Garlic Rosemary Tri-Tip. It will be garlic Tri Tip. Also good haha
I made this last night. Pouded to tenderize and even out the thickness…added a bit of marjoram to the mix. It was very good! Better the next day!
Made this tonight for the family. YUM!!! Baked to 131 degrees and tented for 15 minutes. Perfect. Will definitely make this again!
Awesome- glad you loved it!
This is a great recipe. The only thing I did different was smoke it on the grill. I used pecan wood. I seared it on both sides then put it on the cooler side if the grill. That lightly smoked flavor was perfect with this marinade.
Looks delicious! I’m trying this out tonight. I just recently started experimenting with this cut of meat and I love it! It’s a more forgiving piece of meat if you kind of messed up (which
I have). I find it to be tender (when not burnt?)and flavorful. I usually marinate my over night. I have lived in CA all my life and wish I would have tried cooking with this cut of meat sooner.
Easy and delicious. Any leftover makes a great sandwich.
We made this last night and it turned out perfectly. I marinated for about 8 hours and took it out at 30 minutes to rest and even though I didn’t have a thermometer to test it, it was perfectly medium rare! We loved it and wonder if searing it before the oven might make it even better??
Hi, does this have to sit for that long? Would just a couple hours be okay? Also if I only have dried rosemary on hand will that work?
Hello! Looks delicious! Could this be grilled as well????
Yep, for sure!
Looks pretty darn good. Now that I have a Thermo-pen, it should be easy with your directions.
I had never heard of tri tip until I moved to California from the east coast. Seems it’s still hard to get when you live east of the Rockies! I have only recently learned that the cut goes by another name. If you don’t see “tri tip” or “Santa Maria cut”, find a good butcher shop and ask for “Butcher’s Cut”.
We’re having this tomorrow and I’m super excited. And my husband loves when he gets a meat and potatoes meal!
This looks yummy!! I’m having trouble finding this cut of meat. Where do you buy yours? Does it go by any other name? Can’t wait to try it!
You’ll sometimes find it labeled as Santa Maria! If you can’t find it, just ask your local butcher!
Costco has them 2 in a package for about $25. The roast looks like a triangle thus the name tri-tip.
People here say it’s popular on the west coast (that’s where I live now) but I remember having tri tip when I lived in the Chicago “burbs”! It’s everywhere out here but you may have to go to a “specialty butcher shop” to find it where u live!
It popular in California but I had it for the first time in the “burbs” of Chicago! U may have to go to a specially butcher shop where u live to find it! Good luck
If you’re on the east coast they are difficult to find. Omaha steaks sells them and a stand alone butcher will cUT one for you. It’s funny though in CA they sell this in sandwiches on the road side
Tri tip is sirloin
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It looks yummy! Can you do this in the Instant Pot? If so, what would you have to alter? I just got an Instant Pot and I’m excited to start using it.