Garlic and Black Pepper Tri Tip Roast Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
25 minutes
Servings:
7 servings
Ingredients
  • 3 tablespoons canola oil, divided
  • 12 cloves garlic, minced
  • 1 teaspoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh cracked black pepper
  • 2 ½ pounds tri-tip roast
  • 1 tablespoon chopped parsley, for garnish
Directions
  1. In a large bowl, combine 2 tablespoons of canola oil with the minced garlic, onion powder, Worcestershire sauce, red wine vinegar, salt, and pepper. Add the roast to the bowl and turn it over a few times until it's coated in the marinade.
  2. Cover with foil and place into the refrigerator to marinate for 2-4 hours or overnight. Remove from the refrigerator 1 hour before cooking.
  3. Preheat the oven to 350 F.
  4. Heat 1 tablespoon of canola oil in an oven-proof pan over medium-high heat. Add the roast to the pan and brown on both sides. Transfer the roast to the oven.
  5. Finish cooking the roast in the oven, until the internal temperature reaches 120 F for a rare roast, 130 F for medium-rare, and 140 F for medium, about 20-30 minutes.
  6. Let the roast rest for 10 minutes before slicing. Garnish with parsley.