Tri-tip Roast (((delicious)))

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2-3 lbs tri-tip roast
• 2/3 cup vegetable oil (i use canola)
• 2/3 cup honey
• 1/4 cup worcestershire sauce
• 1/3 cup red wine vinegar
• 1 package tenderizing beef marinade
• 1/4 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon crushed rosemary

Recipe

• 1 combine all ingredients, except garlic and rosemary, and blend well.
• 2 place roast in an oven-proof baking dish.
• 3 cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
• 4 preheat oven to 425 degrees.
• 5 sprinkle the garlic powder and crushed rosemary over the top of the roast.
• 6 puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
• 7 remove from oven and allow to rest about 5 to 10 minutes.
• 8 carve against the grain and serve, using the juices as a gravy.