Tri-Tip Roast Recipe
American · Main course · 55 min total
A tender and flavorful tri-tip roast seasoned with a simple garlic and herb rub, roasted to perfection for a juicy, medium-rare center. Perfect for a family dinner or special occasion.
15
min prep
min prep
40
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 (2-3 pound) tri-tip roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- Remove tri-tip from refrigerator 30 minutes before cooking to bring to room temperature.
- Preheat oven to 425°F (220°C).
- In a small bowl, mix olive oil, minced garlic, salt, pepper, rosemary, and thyme.
- Pat tri-tip dry with paper towels. Rub the oil mixture all over the roast.
- Place tri-tip on a rack in a roasting pan, fat side up.
- Roast for 30-40 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from oven, tent with foil, and let rest for 10 minutes before slicing against the grain.
Tips
- Slice against the grain for maximum tenderness.
- Leftovers can be refrigerated for up to 3 days and are great in sandwiches or salads.
AI estimate may be inaccurate · Terms