TRI-TIP ROAST (((DELICIOUS)))

Submitted by Alan Leonetti

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1133.98-1360.77 g tri-tip roast
• 157.80 ml vegetable oil (I use canola)
• 157.80 ml honey
• 59.14 ml Worcestershire sauce
• 78.78 ml red wine vinegar
• 1 package tenderizing beef marinade
• 1.23 ml salt
• 4.92 ml ground pepper
• 4.92 ml garlic powder
• 4.92 ml crushed rosemary

directions

1. Combine all ingredients, except garlic and rosemary, and blend well.
2. Place roast in an oven-proof baking dish.
3. 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.
4. Preheat oven to 425 degrees.
5. Sprinkle the garlic powder and crushed rosemary over the top of the roast.
6. 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.
7. Remove from oven and allow to rest about 5 to 10 minutes.
8. Carve against the grain and serve, using the juices as a gravy.

Reviews

[girlsliketocook]

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!

 

[Lora Lane]

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!

 

[Chef SuzyQ]

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!

 

[Karamia]

This was so good! Very good flavor. When I cooked it in the oven, the marinade surrounding the meat started to burn and turn black so I had to take it out early then remove the meat to a different baking dish to finish cooking it. So next time, I will marinade it for 24 hours but when I cook it, I will drain off the marinade to prevent burning. But it turned out to be delicious tri tip! Thanks for the great recipe!

 

[Babychops]

This came out perfect though I didn't cook until 135, I took it out just under 130. Beautifully juicy inside. It could have used a tad more zing, next time I think I'll throw some Dale's in the mix & see how that does. But very nice roast! Oh, I meant to say this was better than any I've had in a restaurant.