Description
My family raves about this oven-cooked tri tip roast; it’s succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon finely ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon lemon pepper
- ¼ teaspoon seasoned salt
- ¼ teaspoon beef bouillon granules
- 1 (3 pound) beef tri-tip roast
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk kosher salt
- black pepper
- granulated garlic
- onion powder
- oregano
- cayenne pepper
- rosemary
- sage
- lemon pepper
- seasoned salt
- and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
- Heat a skillet over high heat. Cook roast in hot skillet until browned
- 2 to 3 minutes per side. Transfer meat
- fat-side facing up
- to a roasting pan. Cover the roasting pan with aluminum foil.
- Roast in the preheated oven until just turning from pink to grey
- about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.
Prep Time: 10 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 8