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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
2 1/2-3 lbs tri-tip roast
2/3 cup vegetable oil (I use canola)
2/3 cup honey
1/4 cup worcestershire sauce
1/3 cup red wine vinegar
1 package tenderizing beef marinade
1/4 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon crushed rosemary
Directions
1Combine all ingredients, except garlic and rosemary, and blend well.
2Place roast in an oven-proof baking dish.
3Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
4Preheat oven to 425 degrees.
5Sprinkle the garlic powder and crushed rosemary over the top of the roast.
6Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
7Remove from oven and allow to rest about 5 to 10 minutes.
8Carve against the grain and serve, using the juices as a gravy
Tri Tip Roast
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
2 1/2-3 lbs tri-tip roast
2/3 cup vegetable oil (I use canola)
2/3 cup honey
1/4 cup worcestershire sauce
1/3 cup red wine vinegar
1 package tenderizing beef marinade
1/4 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon crushed rosemary
Directions
1Combine all ingredients, except garlic and rosemary, and blend well.
2Place roast in an oven-proof baking dish.
3Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
4Preheat oven to 425 degrees.
5Sprinkle the garlic powder and crushed rosemary over the top of the roast.
6Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
7Remove from oven and allow to rest about 5 to 10 minutes.
8Carve against the grain and serve, using the juices as a gravy
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.