I guess the old saying is true that most men are meat and potato lovers and my guys are no exception. If I ask them what their all time favorite meal in the whole wide world is, they will all say, without a moment’s hesitation, Tri-Tip with a baked potato, loaded with butter and sour cream! I’ve been making this oven baked Tri-Tip for over 30 years. I lost count after oh maybe the thousandth time I made it. What I love about this meal is how ridiculously easy it is to make! I love that the potatoes and the roast can be cooked together in the oven, and this oven roasting method consistently produces a juicy, flavorful beef roast. Even if it’s pouring rain outside in the dead of winter, there’s no need to fire up the grill and brave the elements. Just get those potatoes into the oven and season up that roast to cook right alongside them taters.
How To Make An Oven Roasted Tri-Tip:
Start by preheating the oven to 375℉.
NOTE: If serving the roast with baked potatoes, wash and prick potatoes several times with a fork and place them in the oven directly on the oven rack. No need to wait for the oven to preheat. The potatoes will take longer to cook than the roast so get them in the oven while you season the roast. Leave space between the potatoes so the heat can circulate around them as they cook. Allow about 1½ hours for the potatoes to cook through.
Rinse beef roast under cold running water. Pat dry with paper towels.
Season all sides of the beef generously with salt, pepper, and garlic powder.
Place seasoned roast on a broiler pan or in a shallow baking dish.
You can certainly place the roast in a shallow oven safe pan but I get the best results using a broiler pan like this one. It allows the heat to circulate around the beef and cook more evenly. The slits in the top of the pan also allow any excess fat to drip into the pan below.
Cook beef in the oven for 45-55 minutes, or until an instant read thermometer inserted into the center of the roast registers 135℉, for medium rare. Cook roast longer if you prefer the meat more well done.
Remove from oven and allow roast to rest for 10 minutes before slicing it to allow the juices to redistribute.
Slice roast across the grain and serve with steak sauce or horseradish sauce on the side if desired.
This oven baked Tri-Tip is just like the Sunday roast beef you remember your mom serving when you were growing up. What I love about a Tri-Tip is that the ends are thinner and are more well done, while the center of the roast is thicker and is rarer. There’s sure to be a piece that’s cooked to everyone’s liking. Whether you enjoy rare beef, medium cooked beef, or a more medium-well cooked piece, there’s something to please everyone! Got any A-1 or Horseradish sauce?
My guys would be pleased as punch with a couple of perfectly roasted slices of beef and a baked potato loaded with butter and sour cream, but I always add a veggie or salad to round out the meal. This Rockin’ Good Rocket Salad has a lovely pepperiness and light tangy, lemon dressing that pairs beautifully with this beefy tender roast. And it’s just as easy to toss together as the rest of the meal.
Feeling a bit more ambitious? This Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons is the perfect salad to round out any meal. Everyone should have a go to, easy to make, absolutely fabulous Caesar Salad recipe. You can create one of the best tasting salads you will ever eat using just a handful of simple, high quality ingredients. You’ll love this one!
How about this Copycat Recipe: Iconic Olive Garden Salad. It’s easy to whip up this salad that tastes just like the one at the Olive Garden, only better because you get to top it with as much Parmesan cheese as your heart desires!
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Oven Roasted Tri-Tip
Equipment
- broiler pan
Ingredients
- 2-3 lb beef Tri-Tip
- salt, for seasoning
- pepper, for seasoning
- garlic powder, for seasoning
- steak sauce, as condiment
- horseradish sauce, as condiment
Instructions
- Preheat oven to 375℉.
- NOTE: If serving the roast with baked potatoes, wash and prick potatoes several times with a fork and place them in the oven directly on the oven rack. No need to wait for the oven to preheat. The potatoes will take longer to cook than the roast so get them in the oven while you season the roast. Leave space between the potatoes so the heat can circulate around them as they cook. Allow about 1½ hours for the potatoes to cook through.
- Rinse beef roast under cold running water. Pat dry with paper towels.
- Season all sides of the beef generously with salt, pepper, and garlic powder.
- Place seasoned roast on a broiler pan or in a shallow baking dish.
- Cook beef in the oven for 45-55 minutes, or until an instant read thermometer inserted into the center of the roast registers 135℉, for medium rare. Cook roast longer if you prefer the meat more well done.
- Remove from oven and allow roast to rest for 10 minutes before slicing it to allow the juices to redistribute.
- Slice roast across the grain and serve with steak sauce or horseradish sauce on the side if desired.
Did You Make This?
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1 Corinthians 10:31
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