Prep 5 mins
Cook 30 mins
A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.
- 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
- Combine all ingredients, except garlic and rosemary, and blend well.
- Place roast in an oven-proof baking dish.
- Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
- Preheat oven to 425 degrees.
- Sprinkle the garlic powder and crushed rosemary over the top of the roast.
- Puncture 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.
- Remove from oven and allow to rest about 5 to 10 minutes.
- Carve against the grain and serve, using the juices as a gravy.
I just tried this recipe for potluck. Everybody loved it!! I didn't have red wine vinegar so I used apple cider vinegar. Also I didn't have time to marinade for 24hrs, but did about 20 hrs. Still turned out fabulous. Thanks for sharing the recipe!
I made this for my husband, who absolutely loved it! I thought it was a bit on the oily side with all of the oil in the marinade and from the roast, but not unavoidable when eating. On the other hand, my husband thinks the fat and oils enhance roasts, so had no issues with the oil whatsoever. I liked the flavor. It had an Asian taste to it, in my opinion. I'm sure my husband will ask me to make this again sometime. Thanks for the recipe, Alan!
Delicious, our family really enjoyed it and it was great to find a tri-tip recipe for the winter that's baked instead of grilled. It was a little on the sweet side for our tastes so next time I'll cut the honey in half, but this is definitely a keeper. Thanks!