Garlic and Herb Roasted Tri-Tip and Mushrooms
This garlic and herb roasted tri-tip and mushrooms is easy enough for a weeknight but fancy enough for any special occasion.
Whenever I’m looking for something “special” to serve my family, whether it’s for a holiday or birthday, this garlic and herb roasted tri-tip with mushrooms is always a great option. It feels a little fancier— while still being easy and doable— and always goes over with rave reviews!
The roast is tender and perfectly cooked to medium so it’s still just a little pink in the middle, and it has so much great flavor thanks to a fresh garlic and herb marinade. Once the roast is done, add mushrooms to the pan to caramelize while the beef rests and enjoy the whole combo with mashed potatoes or your favorite side dish. It’s delicious!
Why You’ll Love this Recipe
- Tri-tip is a pretty cheap cut of meat so it’s a great alternative to steak
- It’s a fairly hands-off recipe, your fridge and oven do most of the work
- The rich and savory combination of beef + mushrooms is one that can’t be beat!
Ingredients You’ll Need
- Tri-tip roast (also sometimes called a “triangle roast”), do not confuse with tri-tip steak which is an individual steak cut from the roast. You’ll want the whole roast for this recipe.
- Olive oil
- Worcestershire sauce
- Dijon mustard
- Fresh herbs like rosemary, sage, and/or thyme
- Salt and pepper
- Cremini or baby bella mushrooms
How to Make Garlic and Herb Roasted Tri-Tip and Mushrooms
- Marinate roast. Combine marinade ingredients in a ziplock bag along with the tri-tip roast. Chill in the fridge for at least 6 hours and up to 24 hours.
- Roast tri-tip. Place roast in a rimmed dish and sprinkle generously with salt and pepper. Cook at 425°F for 30-40 minutes until an instant read thermometer reads 135-140°F for medium-rare.
- Roast mushrooms. Remove roast from pan and cover with foil. Reduce oven temp to 375°F. Add butter and mushrooms to pan and toss to coat as butter melts. Season with salt and pepper and cook for 10-15 minutes until caramelized.
- Slice roast and serve. Slice roast and serve immediately with mushrooms. Enjoy!
Make it a Complete Meal
Here are some side dish options that would delicious with this garlic and herb roasted tri-tip:
- The Best Mashed Potatoes
- Cheesy Scalloped Potatoes
- Buttery Garlic Green Beans
- Soft White Dinner Rolls
Shop Tools for this Recipe
This recipe was originally published February 2017.
Garlic Herb Tri-Tip Roast with Mushrooms
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cloves garlic , minced
- 2 tablespoons fresh herbs such as rosemary, sage and thyme (chopped)
- 2 lb tri-tip roast
- Salt and pepper
- 2 tablespoons butter
- 8 ounces cremini or baby bella mushrooms , chopped
- To make the marinade, combine the olive oil, Worchestershire sauce, Dijon mustard, garlic, and herbs.
- Put tri-tip roast in a large zip-topped bag and add marinade. Close bag and use your fingers to work the marinade over the roast. Chill in the fridge for at least 6 hours and up to 24 hours.
- Preheat oven to 425°F and grease a medium roasting dish or rimmed pan with nonstick spray. Add roast to prepared pan and sprinkle generously with salt and pepper.
- Roast tri-tip for about 30-40 minutes, or until a reads 135-140°F for medium-rare. Remove roast from pan, set aside and cover with foil.
- Reduce oven to 375°F. Add butter to roasting pan and let melt. Add mushrooms and toss to coat with butter. Sprinkle with salt and pepper. Roast mushrooms for 10-15 minutes, until browned and fragrant.
- Slice tri-tip roast and serve with mushrooms.