Time
530 min
Serving
4 persons
Calories
372
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).
Ingredients
- beef tri tip roast: 1 piece (1 1/2 pound, trimmed)
- thyme: 1 tsp (dried)
- basil: 1 tsp (dried)
- marjoram: 1 tsp (dried)
- dry mustard: 1 tsp
- salt and ground black pepper: (to taste)
- red wine: 0.33333 cup
- olive oil: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
-
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. Pour red wine into the bag 4 hours before cooking.
-
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.
-
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.
