Garlic-Rosemary Tri-Tip Roast

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Garlic-Rosemary Tri Tip Roast


Description

A delicious marinade for tender, flavorful roast, perfect for Sunday dinner.


Ingredients

  • 1.52lb Tri-Tip Roast
  • 1 tablespoon Worcestershire sauce
  • 1.5 teaspoon dijon
  • 2 tablespoon olive oil
  • 56 cloves garlic, minced
  • 1 teaspoon onion powder
  • 2 tablespoons minced fresh rosemary
  • kosher salt and black pepper

Instructions

  1. 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.
  2. 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.
  3. Serves 4-6

Notes

 


Nutrition

  • Serving Size: 4

Guys!  Thank you so much for all of your support and excitement about our new Ultimate Grill Guide!  It’s been a blast seeing so many of you already loving it, using it and tagging us in your photos. We’ll be celebrating all week long on Instagram with some giveaways, so make sure to follow us over there!  (@ourbestbites_sara and @ourbestbites_kate).  If you haven’t check it out yet, click here!  All the info to purchase this book is in this link.

Our Best Bites Grill Guide Meta_edited-2Okay, now let’s talk about today’s recipe because it’s a good one!

Tri Tip Roast

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

Garlic Rosemary TriTip Roast

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.

Garlic Rosemary TriTip Roast

Smother that tri tip with the marinade and let it rest in the fridge for a while.

Garlic Rosemary TriTip Roast

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.

Garlic Rosemary TriTip Roast

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.

Thermapen

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!

Garlic Rosemary TriTip Roast

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.

Garlic Rosemary TriTip Roast

Put this one on the menu this week, and tell me what you think!

Garlic Rosemary Tri Tip Roast from Our Best Bites

And remember, you can check out our new eBook, The Ultimate Grilling Guide, by clicking here.

 

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clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic-Rosemary Tri Tip Roast


Description

A delicious marinade for tender, flavorful roast, perfect for Sunday dinner.


Ingredients

  • 1.52lb Tri-Tip Roast
  • 1 tablespoon Worcestershire sauce
  • 1.5 teaspoon dijon
  • 2 tablespoon olive oil
  • 56 cloves garlic, minced
  • 1 teaspoon onion powder
  • 2 tablespoons minced fresh rosemary
  • kosher salt and black pepper

Instructions

  1. 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.
  2. 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.
  3. 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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28 comments

  1. 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!

  2. Hello Sarah
    I just read, well reread, your article on Garlc -Rosemary Tri Tip Roast.
    While checking out the finished roast, I couldn’t help but notice it appears the roast may have been sliced improperly.
    Tri tip should always be sliced against the grain, and since tip grains run in 3 separate directions it and be tricky to slice.

  3. Made this tonight for the family. YUM!!! Baked to 131 degrees and tented for 15 minutes. Perfect. Will definitely make this again!

  4. 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.

  5. 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.

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