Tri Tip Roast

Name: Tri Tip Roast
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 1 (1 1/2 pound) beef tri tip roast, trimmed; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon dried marjoram; 1 teaspoon dry mustard; salt and ground black pepper to taste; 1/3 cup red wine; 1 tablespoon olive oil, or as needed

⏱️ Ready in 45 min 🥄 Prep 10 min 🔥 Cook 35 min 👥 4 servings

I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 35 min

Serves 4

Difficulty Medium

🛒 Ingredients

1 (1 1/2 pound) beef tri tip roast, trimmed

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon dry mustard

salt and ground black pepper to taste

1/3 cup red wine

1 tablespoon olive oil, or as needed

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 372

% Daily Value*

Total Fat 17.7g 23%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 100mg 4%

Total Carbohydrate 1.2g 0%

Dietary Fiber 0.4g 1%

Total Sugars 0.1g

Protein 45.9g 92%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper.

Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight.

Pour red wine into bag with meat 4 hours before cooking.

Preheat oven to 450 degrees F (230 degrees C).

Drizzle olive oil all over the bottom of a roasting pan.

Place meat in the prepared roasting pan.

Roast in the preheated oven for 15 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and 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).

Let rest for 5 to 10 minutes before thinly slicing against the grain.