Tri Tip Roast

This tri-tip roast is very easy to make and tender. I came up with this recipe since I couldn't find many for this cut of beef (also known as a coulotte steak or bottom round sirloin).

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 372 Calories

Ingredients

• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 teaspoon dry mustard
• ⅓ cup red wine
• 1 (1 1/2 pound) beef tri tip roast, trimmed

Recipe Instructions

Step 1

Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight. Pour red wine into the bag 4 hours before cooking.

Step 2

Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.

Step 3

Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until 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).

Step 4

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