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Tri Tip Roast

Rated as 4.56 out of 5 Stars
3

"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
Original recipe yields 4 servings (1 tri tip roast)

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

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

Nutrition Facts


Per Serving: 372 calories; 17.7 1.2 45.9 158 100 Full nutrition

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Reviews

Read all reviews 30
  1. 39 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 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...

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...

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...

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. ...

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!!!!

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...

I followed the recipe but had to substitute Dijon mustard for dry. It came out wonderful. Tender enough for my husband, who has difficulty swallowing to eat it. It goes in my make this again ...