Oven Baked Tri Tip Roast

Perfectly cooked oven-baked tri-tip roast sliced and arranged on a rustic wooden cutting board. The meat is seared to a dark crust on the outside, while the interior reveals a juicy, pink center. A small white ramekin filled with a vibrant green herb sauce accompanies the roast, enhancing its appeal. The presentation exudes a hearty, satisfying meal ready to be enjoyed.

Looking for a steak recipe that’s tender, juicy, and bursting with flavor? This Oven-Baked Tri-Tip Roast is the answer. Perfectly seasoned and roasted to mouthwatering perfection, it’s the ideal choice for a special dinner or a hearty family meal. The combination of thyme, basil, marjoram, dry mustard, and red wine creates a savory marinade that elevates the natural richness of the tri-tip roast. Follow these easy steps for a perfectly cooked roast that’s sure to impress.

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Serving Size: 4
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Ingredients

  • 1 (1 1/2 pound) beef tri tip roast, trimmed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dry mustard
  • salt and ground black pepper to taste
  • ⅓ cup red wine
  • 1 tablespoon olive oil, or as needed

Instructions

  1. Gather all ingredients.
  2. Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight.
  3. Pour red wine into the bag 4 hours before cooking.
  4. Preheat the oven to 450 degrees F. Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
  5. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue roasting until slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F. Let rest for 5 to 10 minutes before thinly slicing against the grain.
  6. Serve and Enjoy!

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