Tri Tip Roast

• servings: 4 servings
• active time: 10 minutes
• total time: 8 hours 50 minutes

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

Directions

Gather all ingredients.

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.

Pour red wine into the bag 4 hours before cooking.

Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.

Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) 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 (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Nutrition

• Calories: 372 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 158 mg
• Sodium: 100 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 46 g