I would like to make a bold statement today.  I’d like you all to know that the Tri-TIp Roast is my favorite cut of beef.  Which is a pretty big statement, because I do love most cuts of beef.  I just think the Tri-TIp dresses up or down to any occasion, and what more could you ask for from your beef?

You can use your slow cooker for this cut of beef without skipping a beat, but I think this particular cut of meat deserves the oven.  Slow cookers are great for tough cuts that must be masked.  But this cut is always so tender and flavorful and dare I use the “M-Word”- Moist.

Tri-Tip Roast Recipe

Please do me a favor though, don’t cook this cut to well done.  It probably won’t taste horrible, but it’s spitting in the face of the culinary gods.  If you make that choice, I’d except you’ll burn your next batch of cookies as retribution.

Print

Beef Tri-Tip Oven Roast

Print

Beef Tri-Tip Oven Roast

While you can always stick a Tri-Tip in the slow cooker, I think this cut deserves the oven!

  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 65
  • Yield: 8 1x
Scale

Ingredients

  • 1 (2- to 2 1/4-lb) Grassfed Tri-Tip beef roast (also called triangular roast)
  • 1 1/2 teaspoons Celtic or Pink Salt
  • 1/2 teaspoon black pepper
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Grassfed Butter, divided into 3 pieces

Instructions

  1. Bring thawed Tri-Tip out of fridge and rub with salt, pepper, and garlic mixture. Let it come to room temperatures (30-45 minutes)
  2. Preheat oven to 425 degrees.
  3. Using a large cast iron skillet, heat to Med-High on the stovetop. You want the pan to be hot, but not smoking. Test this by throwing a few specs of water on the skillet- if it sizzles, it’s hot enough.
  4. Put the tablespoon of butter on skillet evenly, so it covers the area of the roast.
  5. Immediately place the roast on top of the butter. Cook until it’s evenly browned, about 4 minutes.
  6. Turn it over and immediately transfer to the oven. Let it cook for 20-25 minutes until the internal temperature reads 120-125 degrees for rare, 130-35 for med-rare.
  7. Remove from oven and place on cutting board. Using a spoon or a baster, baste the meat with the juices from the skillet. Tent with tin foil and let it rest for 10-15 before cutting and serving. (This last step is the most important!)

Notes

  • This recipe makes for great leftovers. The meat stays moist and because it’s cooked to rare or med-rare, it can be remade into a nutrient dense stir-fry or fajitas!
  • Author: kelsey.albers

 

Let me know how it turns out!

Cheers!

Kelsey Albers

Leave a Reply

Your email address will not be published.

You may use these <abbr title="HyperText Markup Language">HTML</abbr> tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*