• 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

  • Step 1

    Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.


  • Step 2

    Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.

  • Step 3

    Place meat in the prepared roasting pan.

  • Step 4

    Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and 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.

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