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+ servings

Garlic Herb Tri-Tip Roast with Mushrooms

A tri-tip roast of beef with garlic, herbs, and mushrooms. Serve with buttered noodles or mashed potatoes.
garlic and herb tri-tip roast with mushrooms on a plate
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5 from 1 vote


  • 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.
NOTE: Using a thermometer to test for doneness will yield the best results.
Inspired by Our Best Bites.


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
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