- 1 (1 1/2 pound) beef tri tip roast, trimmed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dry mustard
- salt and ground black pepper to taste
- 1/3 cup red wine
- 1 tablespoon olive oil, or as needed
- Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
- Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
- Place meat in the prepared roasting pan.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
04/10/2018
recipepes.com
Tri Tip Roast, recipe
PT15M
PT1H
5
455 calories
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