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 minutesmins
Cook Time 30 minutesmins
Marinade Time 6 hourshrs
Total Time 6 hourshrs45 minutesmins
Servings 4servings
Calories 526
Author Annalise Sandberg
Ingredients
3tablespoonsolive oil
1tablespoonWorcestershire sauce
1teaspoonDijon mustard
6clovesgarlic, minced
2tablespoonsfresh herbs such as rosemary, sage and thyme (chopped)
2lbtri-tip roast
Salt and pepper
2tablespoonsbutter
8ouncescremini 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.