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garlic and herb tri-tip roast with mushrooms on a plate

Garlic Herb Tri-Tip Roast with Mushrooms

Print Recipe
A tri-tip roast of beef with garlic, herbs, and mushrooms. Serve with buttered noodles or mashed potatoes.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Marinade Time 6 hours
Total Time 6 hours 45 minutes
Servings 4 servings
Calories 526
Author Annalise Sandberg

Ingredients

  • 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

Instructions

  • 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.

Notes

NOTE: Using a thermometer to test for doneness will yield the best results.
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Nutrition

Calories: 526kcal | Carbohydrates: 5g | Protein: 49g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 231mg | Potassium: 1044mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 4mg