Juicy Oven Tri-Tip Roast – Tender and juicy tri-tip roast marinated overnight in a flavor packed tenderizing marinade then seared hot in a skillet and finished in the oven.
A delicious tri-tip roast recipe marinated in balsamic vinegar, red wine vinegar, onion, garlic and seasonings for a super tender and flavorful end result.
After marinating, the roast is seared in a cast iron skillet for a delicious crusty exterior and then finished in the oven to your preferred doneness. I personally like my roast cooked medium-rare which is how I cooked my roast (as seen in pics).
You can serve your roast with a wide variety of side dishes such as mashed or roasted potatoes, a fresh salad, roasted veggies, and more. I served my roast with bbq bacon baked beans, roasted rosemary garlic potatoes and Texas toast.
This tri-tip is also great sliced and served in tacos, burritos, as a sandwich, and more! I will link some of my favorite side dishes to serve with this recipe for you below.
Ingredients you need for this recipe:
- Tri-Tip Roast – About a 2-3 pound roast. I cut a 5 pound roast in half and place the remaining half in the freezer for another day.
- Balsamic Vinegar
- Red Wine Vinegar
- Worcestershire Sauce
- Brown Sugar
- Onion
- Garlic
- Black Pepper + Salt
- Paprika
- Mustard
- Olive Oil
- Garlic Powder
- Onion Powder
Tools to have on hand:
- Cast Iron Skillet or Nonstick Skillet
- Baking Sheet
- Oven Rack
- Large Storage Bag
- Measuring Spoons and Cups
- Meat Thermometer
How to make a juicy oven tri tip roast:
Add all marinade ingredients to a large bowl and whisk to combine.
Place your tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Flip bag over about halfway through to make sure the roast is evenly marinating.
Preheat oven to 400 degrees.
Heat a cast iron skillet to high heat. Once very hot, add oil and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
Transfer skillet to the preheated oven and bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.
Once done, remove from oven and let rest for 5-10 minutes. Slice and serve.
Beef Roast temperatures for preferred doneness:
- Rare: 125-130 degrees
- Medium-Rare: 135-140 degrees
- Medium: 140-145 degrees
- Medium-Well: 150-155 degrees
- Well Done: 155+ degrees
Side dishes to serve with your roast:
- BBQ Bacon Baked Beans – Savory baked beans made with bacon, onion and peppers in a savory sauce with a dash of maple syrup.
- Creamy Mashed Potatoes – Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley. When it comes to mashed potatoes, the more butter the better!
- Honey Roasted Whole Carrots – Whole carrots seasoned with honey, olive oil, garlic, salt, pepper and fresh dill roasted to perfection in the oven.
- Oven Steak Fries – With a very light crunch on the outside and soft potato center, these baked fries are mouth watering delicious.
- Scalloped Potatoes – Thinly sliced potatoes layered in a creamy sauce with cheddar cheese baked to a golden perfection.
- Roasted Brussels Sprouts and Sweet Potato – Sautéed brussels sprouts and sweet potatoes tossed with crispy bacon, sweet cranberries and toasted pine nuts.
If you enjoyed this recipe, here are a few more recipes I think you’ll love:
- Oven Ribeye Steak – Crusty, tender and delicious bone-in ribeye steaks seared on a cast iron skillet and finished in the oven.
- Slow Cooked Tender London Broil – This London broil recipe is super easy and absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory. If you are looking for a tender, pull-apart London broil recipe that takes very little effort from start to finish, look no further!
- Balsamic Brown Sugar Pork Roast – Tender and delicious pork roast slow cooked in a crockpot with a sticky balsamic brown sugar glaze.
- Slow Cooker Tender Short Ribs – English cut short ribs seared in a cast iron skillet then cooked low and slow in a red wine sauce.
Juicy Oven Tri-Tip Roast
Ingredients
- 2.5 lb. Tri-Tip Roast
- 2 tbsp Balsamic Vinegar
- 2 tbsp Red Wine Vinegar
- 1 tsp Worcestershire Sauce
- 1 tbsp Brown Sugar
- 1/4 cup Onion finely chopped
- 2 Garlic cloves minced
- 1/4 tsp Black Pepper
- 1/2 tsp salt
- 1/2 tsp Paprika
- 1 tsp Mustard
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
- Add all marinade ingredients to a large bowl and whisk to combine.
- Place your tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Flip bag over about halfway through to make sure the roast is evenly marinating.
- Preheat oven to 400 degrees.
- Heat a cast iron skillet to high heat. Once very hot, add oil and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
- Transfer skillet to the preheated oven and bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.
- Once done, remove from oven and let rest for 5-10 minutes. Slice and serve.
Notes
- Rare: 125-130 degrees
- Medium-Rare: 135-140 degrees
- Medium: 140-145 degrees
- Medium-Well: 150-155 degrees
- Well Done: 155+ degrees
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