Garlic-Rosemary Tri Tip Roast

• Gluten free

• Meat

  • 1 1/2 lb Tri-tip, Roast

• Produce

  • 5 cloves Garlic
  • 1 tsp Onion powder
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 1 1/2 tsp Dijon
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on ourbestbites.com

Description

Ingredients

• 1.5-2lb Tri-Tip Roast
• 1 tablespoon Worcestershire sauce
• 1.5 teaspoon dijon
• 2 tablespoon olive oil
• 5-6 cloves garlic, minced
• 1 teaspoon onion powder
• 2 tablespoons minced fresh rosemary
• kosher salt and black pepper

Directions

• Place roast in zip-top bag. In a small bowl, whisk together remaining ingredients except salt and pepper. Pour marinade over roast in bag and smash around to cover all the meat. Place in fridge for 6-8 hours, or up to 24 hours. Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with kosher salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice against the grain to serve. Serves 4-6