0.0 – 0 reviews • Roast Beef
| Level: |
Easy |
| Total: |
10 hr 35 min |
| Prep: |
20 min |
| Inactive: |
9 hr |
| Cook: |
1 hr 15 min |
| Yield: |
10 to 12 servings |
| Level: |
Easy |
| Total: |
10 hr 35 min |
| Prep: |
20 min |
| Inactive: |
9 hr |
| Cook: |
1 hr 15 min |
| Yield: |
10 to 12 servings |
Ingredients
- 2 cups Burgundy wine
- 2 tablespoons salt
- 4 teaspoons Worcestershire sauce
- 3 garlic cloves, chopped
- 1 teaspoon onion salt
- 1 teaspoon freshly ground black pepper
- 7 to 10 pounds beef tri-tip
Instructions
- Mix all ingredients together in a bowl and pour over the tri-tip. Cover and marinate overnight in the refrigerator.
- Remove the tri-tip from the refrigerator at least 1 hour before grilling. Wipe off all excess marinade from the meat and place on the spit. Grill the tri-tip for about 1 hour, or until the internal temperature reaches 160 degrees F. Let the tri-tip rest at least 10 minutes before slicing. Enjoy!
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
596 |
| Total Fat |
31 g |
| Saturated Fat |
11 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
66 g |
| Cholesterol |
218 mg |
| Sodium |
845 mg |
| Serving Size |
1 of 12 servings |
| Calories |
596 |
| Total Fat |
31 g |
| Saturated Fat |
11 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
66 g |
| Cholesterol |
218 mg |
| Sodium |
845 mg |
