These little tri tip roasts are a boon to mankind!!  They are relatively inexpensive , full of flavor, easy to prepare, and the left-overs are delicious. This cooking method is fool proof– guaranteed!  How many recipes will tell you that?  So whether you are looking for a Sunday dinner menu with mashed potatoes and gravy or want beef for French dip sandwiches you’ve come to the right place. 

With this cooking method the roast should be out of the refrigerator for an hour before cooking.  The roast will have to stay in the oven for at least 2 hours so plan accordingly.

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Tri Tip Roast (oven method)

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

3 hours

Servings

Ingredients

• 4 to 5 pound beef tri tip roast
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black papper

Prep Time 15 minutes Cook Time 30 minutes Passive Time 3 hours Servings Ingredients 4 to 5 pound beef tri tip roast 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon black papper

Instructions

1. Pre heat oven to 500 degrees. Cut slashes in the fat of the beef in a diamond pattern.

   
2. Combine the dry ingredients and rub all over the roast.

   
3. Put the roast on a rack in a shallow baking pan, put in oven, and reduce heat to 475. Roast for 30 minutes, or about 7 minutes per pound. Turn the heat off and leave the roast in the oven for 2 1/2 hours.

   
4. Do not open oven until you are ready to carve and serve the roast. It will come out a perfect medium rare. Enjoy!

   

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