Rating: 4.5 stars
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I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!


Read the full recipe after the video.

Recipe Summary

1 hr 30 mins
20 mins
2 hrs
10 mins
1 2 1/2-pound tri-tip


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Rub:


Instructions Checklist
  • Preheat the oven to 225 degrees F (110 degrees C).

  • Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.

  • Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.

  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.

  • Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.

  • Mix beef broth in with the pan drippings and drizzle over the slices.

Chef's Notes:

Since we're using such a low temperature, there isn't going to be much carry-over heat, so be sure that you reach your target temperature before pulling it out.

Feel free to use chicken broth instead of beef broth.

Nutrition Facts

274 calories; protein 38.4g; carbohydrates 1.4g; fat 11.8g; cholesterol 131.7mg; sodium 1539.7mg. Full Nutrition