How to Cook a Tri-Tip Roast in the Oven

This budget-friendly cut of beef has very little fat. A two or three hour marinade increases flavor and tenderness of this flavorful cut of beef. Oven-roasted at a high-temperature gives this tri-tip beef a rich crust and a moist and juicy center.

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Prep Time: 5

Cook Time: 30

Additional Time: 2 15

Total Time: 2 50

Servings: Servings

Calories: 275kcal

Author: Pat Nyswonger

Ingredients

2- pound Tri-tip beef roast
¼ cup olive oil
2 teaspoons minced garlic
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
Salt and pepper to taste

Instructions

Place the tri-tip roast into a closable plastic bag and set aside.
Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours.
Preheat the oven to 425°F, set a wire rack over a baking sheet.
Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert a thermometer probe into the center of the meat. Grind black pepper over the top.
Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes.
Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.

Notes

This cut of meat is also called a triangular sirloin roast, culotte roast or a California Cut.
Use your favorite beef marinade or smoky rub to enhance the flavor. A spicy chipotle or an Asian marinade is delicious.
Resting the roast for 15-minutes will increase the internal temperature by approximately 10-degrees.

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