Most people have a favorite during outdoor grilling season. Our family’s clear favorite is BBQ Beef Tri Tip Roast. You can make this version in your oven any time of year with great results. It’s easy to make and clean up, plus the leftovers are great for sandwiches the next day.
You can buy a tri tip roast trimmed of excess fat, which is more expensive. You end up paying for fat with untrimmed roasts, but you can customize your own “trim.” You cook with the fat side up, so the juices baste the meat while it cooks. See how I trimmed this one top (Step 1 photo) and bottom (Step 1a photo). I left more on the thicker part and less where it will cook more well-done.
2-3 pound tri tip roast – trimmed
3/4 teaspoon garlic powder
3/4 teaspoon salt
1 tablespoon olive oil
1. Combine olive oil and spices and rub the roast with the mixture on both sides (Step 2 photo). Allow it to rest in your kitchen until it reaches room temperature (about an hour). Step 2a shows the grain of the meat, which is very important for carving.
2. Preheat oven to 350 degrees F.
3. Line baking sheet or roasting pan with aluminum foil. Cover with foil and bake in preheated oven for 60-80 minutes to desired level of doneness.
4. Increase the oven temperature to 450 degrees F. Remove roast from the oven and carefully remove and set aside the top aluminum foil. Be careful to leave bottom foil ends up to hold juices (Step 3 photo). Insert instant thermometer into thickest part of meat for reading, then remove.
5. Brush the meat with your favorite BBQ sauce (Step 4 photo). Return to 450 degree F oven and roast for another 15 minutes uncovered.
6. Remove the roast from the oven and re-cover with the foil. Let it sit for for 10 minutes. This allows the juices to set.
7. Transfer roast to cutting board and carve 1/4 inch slices across the grain.
Serve with corn on the cob, garlic fries or mashed potatoes, bread and a salad. Dinner is served! Leftovers (if any remain) are great for sandwiches the next day.