Ingredients
4
4 servings
- •1 (1 1/2 pound) beef tri tip roast, trimmed
- •1 teaspoon dried thyme
- •1 teaspoon dried basil
- •1 teaspoon dried marjoram
- •1 teaspoon dry mustard
- •salt and ground black pepper to taste
- •0.33333334326744 cup red wine
- •1 tablespoon olive oil, or as needed
Instructions
- Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight. Pour red wine into the bag 4 hours before cooking.
- Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Let rest for 5 to 10 minutes before thinly slicing against the grain.
Nutritional Facts
Per 4 servings
- Calories: 372
- Carbohydrate: 1g
- Fat: 18g
- Fiber: 0g
- Protein: 46g
- Sugar: 0g
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