This tri-tip roast is very easy to make and tender. I came up with this recipe since I couldn’t find many for this cut of beef (also known as a coulotte steak or bottom round sirloin).
Prep Time::10 mins
Cook Time::35 mins
Additional Time:: 8 hrs 5 mins
Total Time:: 8 hrs 50 mins
Servings::4
Ingredients
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
⅓ cup red wine
1 tablespoon olive oil, or as needed
Directions
Gather all ingredients.
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Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight.
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Pour red wine into the bag 4 hours before cooking.
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Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
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Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until 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.
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