Delicious Tri-Tip Roast

Delicious Tri-Tip Roast

Makes 4-6 servings


  • 2 1/2-3 lbs tri-tip roast
  • 2/3 cup vegetable oil (I use canola)
  • 2/3 cup honey
  • 1/4 cup Worcestershire sauce
  • 1/3 cup red wine vinegar
  • 1 package tenderizing beef marinade
  • 1/4 tsp salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp crushed rosemary


  1. Combine all ingredients, except garlic and rosemary, and blend well.
  2. Place roast in an oven-proof baking dish.
  3. Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
  4. Preheat oven to 425 degrees.
  5. Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  6. Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
  7. Remove from oven and allow to rest about 5 to 10 minutes.
  8. Carve against the grain and serve, using the juices as a gravy.