Tri Tip Roast Recipe

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Tender, flavorful beef served with an incredibly rich gravy, this Tri Tip Roast recipe is perfect for every occasion. Whether served for a casual family dinner, holiday or special occasion, it is a satisfying and mouthwatering meal that will bring compliments from all around the table. Easy to make, the prep time is minimal and then it’s just a matter of waiting for it to braise low and slow in the oven or on the stovetop (directions are included for both).

What is a Tri Tip?

Tri Tip is cut from the bottom sirloin and as its name suggests, has 3 tips giving it a triangular shape. It’s also known as a California Cut because it originated out west. Its popularity has been on the rise because it is a less expensive alternative to other cuts while being every bit as flavorful and makes for a particularly tender roast. It’s a lean cut with just the right amount of marbling that renders beautifully as the roast cooks, giving you a rich flavor and perfectly tender beef.

How to Trim a Tri Tip

When you buy a tri tip from the butcher it will already come trimmed up with most of the fat removed. If there is a good amount still intact you can remove the majority, but leave some (1/4 inch or a little more) as it will render during the cooking process, adding flavor to your roast and gravy. Look over your tri tip for any remaining silver skin, a really tough fascia of connective tissue that surrounds each muscle and is resistant to breaking down during cooking. Remove and discard the silver skin.

Ingredients & Substitutions

Here are the ingredients you will need to make this Tri Tip Roast recipe:

• Tri Tip: Look for a 3 pound cut. If you can’t find tri tip, you can substitute any beef roast cut for this recipe.
• Oil and Butter: For giving the tri tip a nice sear before braising. I like to use avocado oil for anything involving high heat cooking because of its high smoke point, but you can use an oil of your choice or some bacon grease, ghee, beef tallow or lard. I add extra butter to the gravy at the end for a wonderfully smooth and velvety texture.
• Pancetta or Bacon: This isn’t a must but boy, does it add flavor!
• Onion and Garlic: Because you can’t have a beef roast without these glorious aromatics.
• Carrots and Celery: For sweetness and flavor.
• Tomato Paste: Adds flavor depth and umami to the braising liquid and resulting gravy. This is an often overlooked ingredients in roast recipes but it’s an absolute must in my book.
• Red Wine: This adds wonderful body, flavor and also helps tenderize the beef. Use a dry red wine such as cabernet sauvignon, pinot noir, merlot, etc. No need whatsoever to use an expensive wine. Choose something just a notch up from the cheapest, just avoid using “cooking wine” (it has salt and other additives and just tastes really bad). If you prefer to omit the wine, substitute more chicken broth.
• Chicken Broth: Chicken broth has greater depth of flavor and flavor complexity than beef broth. And I’m all about maximum flavor.
• Flour: For thickening the gravy.
• Herbs and Seasonings: Bay leaf, thyme and rosemary add the perfect flavor notes to this tri tip roast. And some salt and freshly ground black pepper ties everything together.

With all your ingredients in hand, you’re ready to make a truly unforgettable tri tip roast that is simmered low and slow in an herb-infused red wine braising liquid that results in the most exquisite gravy! with the most exquisite gravy! You can also use this same recipe and method for preparing any number of cuts of beef, so feel free to change things up.

Tri Tip Roast Recipe

Let’s get started!

Generously salt and pepper each side of the roast. Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate. 

Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.  Add the flour and stir until combined and cook for another minute. Add the wine and boil until reduced by half, deglazing the bottom of the pan to loosen any bits. Add the broth, seasonings, and tomato paste. Return the tri tip roast to the pot, bring to a boil.

Stovetop Method: Reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender. 

Oven Method: Preheat the oven to 325 F / 165 C. Place the oven-save Dutch oven in the middle of the oven and cook for 2 1/2 to 3 hours or until tender.

Remove the roast from the pot and place it on a cutting board covered with aluminum foil while you prepare the gravy. Discard the bay leaves.

Make the Gravy: You have a couple of options for the gravy – You can strain it to produce a “lighter”, more transparent brown gravy, or you can use an immersion blender (or transfer it to an upright blender), to puree the vegetables as part of the gravy. It is entirely a matter of personal preference. Or, if you prefer a chunky sauce, just leave it as is and spoon it over the roast. If your gravy is too thin, you can dissolve a couple of teaspoons of cornstarch in a tablespoon of water and stir it into the gravy, letting it simmer while whisking until thickened. Stir in the butter at the very end until dissolved. Add salt and pepper to taste.

Slice the tri tip roast and serve drizzled with some gravy with extra gravy at the table.

How to Cut a Tri Tip

If you look at a raw tri tip you’ll see that each end has the grains running in a different direction. Roughly half of it has grains that run vertically and while the other half run at a diagonal. These are easiest to see when the roast is raw, so make a mental note or take a picture so you remember which end is which. When it’s time to cut the tri tip you want to cut across the grain, because this will give you those perfectly tender slices. So each half of the tri-tip will be cut at a different angle according to the direction of the grain. It may be easiest to cut your finished roast in half where those grains shift directions, and then slice each half against the grain. When slicing, angle your knife slightly; this is called cutting “on a bias”. The thickness of the slices is purely personal preference. Slice your tri tip however thinly or thickly you prefer.

Serving Recommendations

Serve this braised tri tip roast with your favorite carb and vegetables. Here are few ideas for pairings:

• Mashed potatoes, Mashed Potatoes with Parsnips, roast potatoes, Potato Pancakes (a popular roast pairing in certain areas of Germany)
• Au Gratin Potatoes
• Yorkshire Pudding
• Dinner rolls, bread, Buttermilk Biscuits or Cornbread Muffins
• Rice a Roni or steamed rice
• Spätzle, Gnocchi, or buttered egg noodles
• German Potato Dumplings or Semmelknödel
• Spiralized Beets, Rotkohl (braised red cabbage), Green Beans Almondine, Green Bean Casserole, Snap Peas, roasted vegetables like Roasted Brussels Sprouts.
• Creamy Coleslaw, Greek Maroulosalata, German Carrot Salad, Bohnensalat, Four Bean Salad, Creamy German Cucumber Salad, Broccoli Salad, Pea Salad, Waldorf Salad.

Enjoy!