Santa Maria-Style Tri Tip Roast

My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 50 mins
• Calories: 331 Calories

Ingredients

• 1 teaspoon dried rosemary
• 1 tablespoon dried oregano
• ½ teaspoon dried sage
• 1 teaspoon cayenne pepper
• ¼ teaspoon lemon pepper
• 1 tablespoon onion powder
• ¼ teaspoon seasoned salt
• 1 tablespoon kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon finely ground black pepper
• ¼ teaspoon beef bouillon granules
• 1 (3 pound) beef tri-tip roast

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.

Step 3

Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.

Step 4

Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.