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.

CHEFWANDA
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.

  • Place meat in 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 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

372 calories; 17.7 g total fat; 158 mg cholesterol; 100 mg sodium. 1.2 g carbohydrates; 45.9 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2015
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 wine and butter in the searing pan to take off every little bit and simmer it, excellent to top the tritip once cooked. Great recipe, easy and tasty. Read More
(95)

Most helpful critical review

Rating: 3 stars
11/21/2015
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 broth and 1/2 cup red wine into the pan, then cooked covered for 40 min. covered, then transferred the roast to a rack and finished it off for 30 min. at 300 degrees uncovered. I then cooked down the remaining pan liquids into a gravy. Using powders and not salts and cooking this way I'd give it a 5! Can't wait to make it again with that change. Read More
(16)
55 Ratings
  • 5 star values: 40
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/08/2015
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 wine and butter in the searing pan to take off every little bit and simmer it, excellent to top the tritip once cooked. Great recipe, easy and tasty. Read More
(95)
Rating: 5 stars
08/08/2015
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 wine and butter in the searing pan to take off every little bit and simmer it, excellent to top the tritip once cooked. Great recipe, easy and tasty. Read More
(95)
Rating: 4 stars
02/08/2015
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 is known as the top butt cap, or Picanha if you are from Brazil. The tri-tip comes from the bottom sirloin. The recipe above is great for a tri-tip, but not for the culotte. Read More
(44)
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Rating: 5 stars
01/14/2017
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 could really screw somebody up into getting the wrong roast and making an awful dish. Tri tip is also known as the "bottom sirloin", not bottom round sirloin. The tri tip comes from the Loin primal, which is next to the Round primal, but is entirely different. This is important because there is a "Bottom Round" roast that you do NOT want to buy if you're preparing this recipe. All I'm trying to say is the word Round should not be anywhere in this recipe, and if you can change that, I would highly advise it (: Read More
(21)
Rating: 3 stars
11/21/2015
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 broth and 1/2 cup red wine into the pan, then cooked covered for 40 min. covered, then transferred the roast to a rack and finished it off for 30 min. at 300 degrees uncovered. I then cooked down the remaining pan liquids into a gravy. Using powders and not salts and cooking this way I'd give it a 5! Can't wait to make it again with that change. Read More
(16)
Rating: 5 stars
05/01/2017
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.) We loved it. Read More
(11)
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Rating: 5 stars
10/03/2015
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 didn't try the oven instructions given because I wanted to try a 500' method mentioned in another tri tip roast recipe. I will definitely try the oven instructions written here in the future. Read More
(8)
Rating: 5 stars
08/18/2017
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 to sear it first! The blend of herbs was perfect. Another review commented on it being too salty - I added 1 tsp of sea salt and 1/2 tsp of pepper and it worked out well. we LOVE garlic so I also added 1 tsp of granulated garlic . Served with mashed potatoes, broccoli and a salad. Read More
(7)
Rating: 5 stars
08/21/2016
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!!!! Read More
(6)
Rating: 5 stars
10/10/2017
Very easy prep and cooking! I added granulated garlic to the rub and more wine to keep it moist just because I had over 2.5 lbs of meat. Read More
(3)