This is a wonderful way to transform your New Year’s black-eyed peas into a main dish, much like hoppin’ John.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon finely ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon lemon pepper
- ¼ teaspoon seasoned salt
- ¼ teaspoon beef bouillon granules
- 1 (3 pound) beef tri-tip roast
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
- Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
- Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.
- If you can’t find tri tip you can still use this approach with a well marbled sirloin steak, or London broil.
- This can also be grilled at 250 degrees F (120 degrees C) to 300 degrees F (150 degrees C) or on a wood fire grill using red oak. It will take anywhere from 20 to 40 minutes this way.
- You can substitute garlic powder for the granulated garlic, if desired. You can use pink Himalayan salt in place of the kosher salt, if desired. You can substitute chicken bouillon for the beef bouillon, if desired.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 1 g |
| Protein | 46 g |
| Saturated Fat | 5 g |
| Sodium | 838 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
So good!!! It was done in an hour.
I used garlic powder, chicken bouillon, cooked it 20 minutes longer, and added black beans, mex rice, and tortillas…
Made this today for the first time. Love it! I also seasoned some chicken breast, seared it and finished it in the oven also. Will use this recipe again for sure.
My husband made this it was excellent.
Made this recipe exactly as directed and it came out delicious!! It was a little spicy for my family’s taste so next time we’ll put a little less cayenne but other than that we loved it.
Cooking for 60 minutes yielded a medium roast – 90 minutes would have been way too long. We thought it was quite salty an too spicy for us.
I made this with a 1.5 lb tri tip and had plenty of rub left over. I seared in a Dutch oven and transferred straight to oven. Tented as directed. Also through in some mushrooms and butter around roast. Cooked for 60 mins and it came out perfect. Medium well I would say. My kids are very picky and they loved it. Even got a complement from my husband and said it was very good. (I never cook steak because I ALWAYS over cook it). I never take the time to write reviews but felt that this recipe was well worth it.
Wow! I served this tonight and everybody loved this tri-tip. My friend, who’s an excellent cook, identified it as Santa Maria and wanted the recipe. I rubbed the roast with olive oil then rubbed in the spices, put it in a zip lock and refrigerated for about 36 hours, turning it a couple times. I cooked a 3# roast in a foil covered cast iron skillet 70 minutes, and it was well done, but tender. Next time I’ll try less time. I had about 1/4 of the rub left and will use it on steak, it’s excellent.
This tritip recipe is a great substitute if you don’t feel like bbqing outside. I added a tblsp. of olive oil, tsp. of worcestershire sauce and a tsp. of liquid smoke to ingredients then rubbed on tritip and let it rest over nite in frig. It came out so juicey! I would recommend less baking time if you prefer your beef rare.
Delicious! 12 year old says “I could live off of this!” Teen loved it too! Tender even though I overcooked my smaller roast. Thank you thank you!!!
This was the first time I made a tri tip and turned out great. The only thing I would do next time is after putting the spices on, I would let them obsorb into the meat about an hour before searing it. I definitely will make it again.
I didn’t have the beef bullion nor the cayenne pepper, so I used a meat season found in my moms kitchen. I had never made a tri tip before, so followed rest of directions and it came out great. searing before baking really does make a difference.
I’ve made this a few times now and I LOVE it. I made it the oven when I decided to make it last minute, but I preferred it in the crock pot cooked on low for 8-10 hours.
Excellent! The meat is tender and flavorful. I used garlic-pepper seasoning. Johnnies season salt and minced dried onions- otherwise followed the recipe!
Whole family loved it. I didn’t have any sage, lemon pepper or bouillon but otherwise made as recipe stated and added 1 Tbsp butter to bottom of dish and 1 Tbsp to top of meat
This turned out to be one of the best Tri-tip roast I have ever made. I followed the recipe just as it was written and fell in love with the seasoning on the roast. My 7 year old grand son said “this is to die for”. That is enough affirmation for me.
Great recipe, but take it out when medium-rare. This is tending into the medium-well range.
I was out of my normal pappy’s seasoning and mixed this recipe up and put it on the night before BBQ ing my Tri tip and my whole family was raving over it! A big hit for us! I will definitely be mixing up some to keep on hand !
My husband is tough to please when it comes to meat roasted in an oven… he prefers the grill. But, he loved this recipe. It was very easy to prepare and had great flavor… I will definitely make this one again.
This was incredibly easy to prepare and tasted wonderful. I would highly recommend.
I made three different tri tips with three different marinades/rubs for my grandson’s birthday and this was the clear winner. I grilled the tri tip on the bbq using indirect heat. Served with pinquito beans for that Santa Maria tri tip goodness.