*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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 (:
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.
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.
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.
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.
Varied the seasonings a little just using what I had. My roast was 2 lbs. 15 minutes at 450 and another 20 at 350 got me to 150 degrees. After sitting for another 10 it was medium to medium rare in the middle and medium to well on the outer edges. Very flavorful, quite tender, oh so easy.
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