Garlic-Rosemary Tri-Tip Roast
Ingredients
The roast
The marinade
-
1
tablespoon
Worcestershire sauce
-
1½
teaspoon
dijon mustard
-
2
tablespoon
olive oil
-
5-6
cloves
garlic, minced
-
1
teaspoon
onion powder
-
2
tablespoon
minced fresh rosemary
-
to taste
kosher salt and black pepper
Instructions
- 1. Place the roast in a zip-top bag.
- 2. In a small bowl, whisk together the remaining ingredients except for salt and pepper.
- 3. Pour the marinade over the roast in the bag and massage to cover all the meat.
- 4. Refrigerate for 6-8 hours, or up to 24 hours.
- 5. Preheat the oven to 425°F.
- 6. Place the roast in a shallow baking pan and sprinkle with kosher salt and black pepper.
- 7. Roast for 30-40 minutes until the internal temperature reaches 135-140°F.
- 8. Remove from the oven and tent with foil for 15 minutes.
- 9. Slice against the grain to serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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