BBQ Tri-Tip Roast With Blackberry Wine Marinade and Veggies

Recipe by Leahferne
READY IN: 6hrs




  • With a fork scrape the surface of the meat on all sides.
  • Work 1 tbsp of olive oil into the meat on each side then sprinkle generously the garlic salt, pepper and roast seasoning over the roast. Set a side.
  • In a large casserole dish or oven/marinating bad combine the beef broth, blackberry wine, rosemary and all the veggies.
  • Place the roast into the marinade and veggies and allow to sit at least 4 hours. You can prepare this a day before and allow the roast to marinate in the fridge over night.
  • Get your coals ready and I like them to be gray before I put the meat on.
  • On a large sheet of aluminum place all the veggies in the center. Fold up the edges of the aluminum to create a pocket. Make sure your creases are folded tightly so none of the juices can leek out.
  • Put the veggies on the grill and flip every 15 minutes.
  • After you have flipped the veggies twice it is time to put the meat on. Grill the meat till the all the sides are dappled with charring.
  • Continue to cook the veggies for another 15-30 minutes while the roast is cooking. All should be done around the same time.
  • Once removed allow the roast to sit for 10 minutes. Carve and serve hot with the unwrapped veggies. Enjoy!