Tri Tip Beef Roast! So Juicy and Delicious!

Ingredients

• 3.7 lb Black Angus Tri‑Tip (Trimmed of loose/tough parts; score fat side only)
• 1.5 tbsp Peppercorns (Whole peppercorns, coarsely crushed)
• 1.5 tbsp Sea Salt Flakes (Fine flaky sea salt)
• 1 tsp Smoked Paprika (Adds smoky depth)
• 1 tbsp Olive Oil (For rub mixture)
• 1.5 lb Small Potatoes (Baby potatoes, halved if large)
• 2 tsp Fresh Thyme (Leaves stripped from stems)
• 2.5 tbsp Yellow Mustard (Dijon or classic yellow mustard)
• 1.5 tbsp Soy Sauce (Low‑sodium preferred)
• 0.5 tbsp Worcestershire Sauce (Adds umami)
• 0.5 tsp Brown Sugar (Lightly packed)
• 1.5 tbsp Olive Oil (For glaze mixture)
• 2 tbsp Olive Oil (For tossing potatoes)

Instructions

1. Trim and Score Fat

   Remove any loose or tough pieces from the tri‑tip and make shallow cuts in the fat side from side to side, being careful not to cut into the meat.

   Time: PT5M

2. Prepare Dry Rub

   Combine peppercorns, sea salt flakes, smoked paprika, and 1 tablespoon olive oil in a small bowl; stir until a paste forms.

   Time: PT5M

3. Rub the Meat

   Pat the tri‑tip dry, then rub the spice mixture all over the surface, especially the scored fat side.

   Time: PT2M

4. Preheat Oven (Fan On)

   Set the oven to 392°F (200°C) with the fan on and allow it to preheat.

   Time: PT10M

   Temperature: 392°F

5. Toss Potatoes

   In a bowl, toss the small potatoes with 2 tbsp olive oil, fresh thyme, salt and pepper until evenly coated.

   Time: PT5M

6. Mix Glaze

   Whisk together yellow mustard, soy sauce, Worcestershire sauce, brown sugar, and 1.5 tbsp olive oil in a separate bowl.

   Time: PT3M

7. Sear the Tri‑Tip

   Place a cold skillet on high heat, lay the meat fat side down, and sear until a deep brown crust forms, then flip and sear all other sides.

   Time: PT5M

8. Assemble on Baking Sheet

   Spread the tossed potatoes on a baking sheet, place the seared tri‑tip on top, and pour any pan juices over the meat and potatoes.

   Time: PT2M

9. Apply Glaze

   Brush the mustard‑soy glaze over the entire surface of the meat and sprinkle a few fresh thyme leaves on top.

   Time: PT2M

10. Initial Roast (Fan On)

    Place the baking sheet in the preheated oven and roast for 15 minutes with the fan on.

    Time: PT15M

    Temperature: 392°F

11. Lower Oven Temperature

    After 15 minutes, turn the fan off, lower the oven to 248°F (140°C), and continue roasting until the meat reaches an internal temperature of 134°F (57°C).

    Time: PT25M

    Temperature: 248°F

12. Finish Potatoes

    While the meat rests, turn the fan back on, raise the oven to 392°F (200°C) and roast the potatoes for an additional 15 minutes until crisp and golden.

    Time: PT15M

    Temperature: 392°F

13. Rest the Meat

    Remove the tri‑tip from the oven, tent loosely with foil, and let it rest for 20 minutes before slicing.

    Time: PT20M

14. Slice and Serve

    Slice the rested meat across the grain into ½‑inch thick slices and serve with the roasted potatoes, drizzling any remaining pan juices over the top.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

45 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g