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Tri Tip Roast

CHEFWANDA

"I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender."
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Ingredients

8 h 50 m servings 372 cals
Original recipe yields 4 servings (1 tri tip roast)

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Directions

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  1. Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
  2. Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
  3. Place meat in the prepared roasting pan.
  4. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 372 calories; 17.7 g fat; 1.2 g carbohydrates; 45.9 g protein; 158 mg cholesterol; 100 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 22 Ratings

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Most helpful positive review

I made this recipe for my boys and they LOVED IT!! The only difference that I did was seared for 5 mins each side with olive oil and butter then put it in the oven at 350. I also put some red wi...

Most helpful critical review

I love the mix of spices but it came out extremely salty. Next time I will use onion, celery, etc. powder versus salts. I braised all sides 2 min. each in a deep pan, then added 1/2 cup beef bro...

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I made this recipe for my boys and they LOVED IT!! The only difference that I did was seared for 5 mins each side with olive oil and butter then put it in the oven at 350. I also put some red wi...

Good Recipe! However, I did want to mention that the tri-tip and culoutte are completely different cuts of beef and need to be cooked differently. The culoutte comes off of the top butt and ...

I love the mix of spices but it came out extremely salty. Next time I will use onion, celery, etc. powder versus salts. I braised all sides 2 min. each in a deep pan, then added 1/2 cup beef bro...

I just want to mention that having the term "bottom round sirloin" is incorrect and actually misleading. I wouldn't say anything if it was just incorrect, but having the word ROUND in there coul...

No changes to the recipe. This is a very good and easy recipe. I did bake in a cast iron skillet...made mashed potatoes and fresh corn on the cob...doesn't get much better than that!!!!

DELICIOUS marinade for this roast! I made a reduction out of the pan drippings and leftover marinade, which turned out simply divine. Served with mashed potatoes, it was a great combination. ...

I roasted the tri-tip on the bbq using the indirect method. The marinade was good and added a nice twist.

Fabulous roast! Followed recipe exactly - juicy, flavorful, tender. Hubby declared this a 'tasty morsel!' (There are no salts in this recipe, so not sure why one reviewer found it too salty.) W...

Made two nights ago and hubby loved it! I totally forgot to add the red wine and was worried that it would be dry - it wasn't! Cooking it at 450 degrees seems to seal in the juices - no need t...