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Tri Tip made in a Roaster Oven with a simple marinade.

Tri Tip in a Roaster Oven

This Tri Tip in an Electric Roaster Oven recipe sears and cooks two tri tip steaks in an 18-quart electric roaster oven flavored with garlic, steak seasoning, and Italian herbs.
Servings: 16 servings
Chef Alli
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Prep Time 15 minutes
Cook Time 1 hour
Resting time before and after cooking 1 hour 30 minutes
Total Time 2 hours 45 minutes

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Ingredients
 

  • 2 beef tri-tip roasts 2 1/2 pounds each
  • 1/4 cup avocado or olive oil
  • 8 cloves garlic minced
  • 2 tablespoons Gourmet Gardens Italian Herbs Paste or 2 tablespoons combined freshly minced basil, oregano, and thyme, optional ingredient but highly recommended
  • 1 tablespoon McCormick Montreal Steak Seasoning may substitute your favorite steak seasoning
  • 2 tablespoons Worcestershire sauce

Instructions
 

  • 1 hour before you want to cook the tri tip roasts, remove them refrigeration and unpackage completely.
    2 beef tri-tip roasts
  • In a small bowl, prepare the marinade by combining the oil, garlic, herb paste, steak seasoning, and Worcestershire sauce; reserve.
    1/4 cup avocado or olive oil, 8 cloves garlic, 2 tablespoons Gourmet Gardens Italian Herbs Paste, 1 tablespoon McCormick Montreal Steak Seasoning, 2 tablespoons Worcestershire sauce
  • Pat the roasts dry with paper towels. Using your fingertips, rub the prepared herb marinade all over each roast.
  • Let the roasts rest, uncovered, on the counter for 1 hour.
  • When it's time to cook the roasts, place the wire rack into the bottom of a well-oiled 18 quart (24 pound) electric roaster. Cover the roaster with the lid and preheat for 5 minutes at 450 degrees F.
  • Place the prepared roasts onto the wire rack in the electric roaster. Cover the roaster once again and cook the roasts for 30 minutes.
  • Reduce the electric roaster temperature to 350 degrees F. Continue to cook the roasts, still covered, for 25-30 minutes more , or until the internal temperature reaches 125-130 degrees F. at the center of the roasts using an instant-read meat thermometer probe. **If your roasts are larger than 2 1/2 pounds or were not well rested before you began the cooking process, they make take longer to reach the 125-130 degree F. internal temperature. Gauge doneness by internal temperature, not by cooking time for best results!
  • Remove the tri tip roasts from the electric roaster to a large cutting board. Tent each roast with foil, allowing them to rest for at least 30 minutes on the cutting board. During this period of covered rest, the roasts will continue to finish cooking from residual heat.
  • When the roasts have raised 10 more degrees in internal temperature to 135-140 degrees F. (for medium rare beef), slice each roast across the grain into 1/2-inch thick slices. Serve at once.

Nutrition

Calories: 192kcalCarbohydrates: 1gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 91mgPotassium: 411mgFiber: 0.1gSugar: 0.2gVitamin A: 51IUVitamin C: 1mgCalcium: 30mgIron: 3mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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