Tri-Tip Roast

Tri-Tip Roast is the perfect meaty main when you need to serve a small crowd with minimal effort.  It takes just minutes to put together a simple seasoning blend that packs a lot of flavor without too many ingredients.  After that the oven does all the work!  I recommend seasoning the roast a day ahead of time - you will be richly rewarded for your advanced planning.

Ingredients

• Tri Tip Roast: This cut of beef, sometimes referred to as a triangle roast, is known for its rich, beefy flavor and tenderness.
• Peppercorns: Freshly cracked peppercorns add a bold, spicy kick that enhances the overall flavor profile. Black pepper can be used if you prefer.
• Sea Salt: Kosher salt is also a great alternative.
• Smoked Paprika: Adds a smoky depth and a hint of sweetness, making the roast irresistibly aromatic.
• Mustard Powder: Provides a tangy sharpness that complements the beef and balances the other spices.

Step by Step

Tips and Tricks

• Remove the Silverskin: Most often, my butcher removes silver skin before I buy my roast, but if you have a tri-tip with this inelastic silvery membrane, you will want to remove it before cooking. To do this, run a sharp knife underneath the membrane and down along its underside. The goal is to remove the silver skin, not the meat.
• Mix Up The Seasonings: Garlic powder, onion powder, and cumin are all fabulous additions to the dry rub.
• Drizzle with Oil: Just before cooking, drizzle the roast with avocado or olive oil to enhance the crust.
• Bring to Room Temperature: Allow the tri tip to sit out for about 30 minutes before cooking if you have time.
• Use a Meat Thermometer: Aim for an internal temperature of 125°F for medium-rare. It’s the key to this recipe's perfect doneness. Since every roast is different and every oven heats differently, it is important to use a thermometer rather than rely on times in a recipe when cooking a roast.
• Rest Before Slicing: To keep the juices locked in, don't skip resting the roast before slicing.  You'll want to give it about 20 minutes.
• Slice Against the Grain: Always slice the tri tip against the grain (muscle fibers) for maximum tenderness. Slice the thinner part of the roast cross-ways, and then cut in the other direction as you get to the thickest part.

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Tri Tip Roast

Tri Tip Roast is the perfect meaty main when you need to serve a small crowd with minimal effort.  It takes just minutes to put together a simple seasoning blend that packs a lot of flavor without too many ingredients.  After that the oven does all the work!  I recommend seasoning the roast a day ahead of time - you will be richly rewarded for your advanced planning.

Prep Time10 minutes mins

Cook Time30 minutes mins

Marinating/Seasoning Time6 hours hrs

Total Time6 hours hrs 40 minutes mins

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Holiday

Servings: 8

Calories: 228kcal

Author: Wendy Polisi

Ingredients

• 2 ½ pounds tri tip roast
• 1 tablespoon peppercorns
• 2 ½ teaspoons sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon mustard powder

Instructions

• Crush the peppercorns with a mortar and pestle, or place them on a cutting board and use a skillet to crush them.
• Put the peppercorns in a small bowl and combine with the salt, paprika, and mustard powder.
• Spread the dry rub on the tri tip.  Wrap the roast tightly with plastic wrap. Refrigerate for at least 6 hours, or up to 24 hours.
• Preheat your oven to 400°F.
• Place the roast in a roasting pan with a flat rack.
• Roast for 25 to 30 minutes, until the internal temperature reaches 125°F.
• Rest for 10 to 20 minutes and then slice against the grain.

Nutrition

Calories: 228kcal | Carbohydrates: 1g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 92mg | Sodium: 802mg | Potassium: 479mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 130IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 2mg