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Garlic-Rosemary Tri Tip Roast


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


  • 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


  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




  • Serving Size: 4