Slow Roasted Tri Tip. Bake for 10 to 15 minutes per pound. Use any flavor dip mix you prefer.
When the oven’s warmed up to 450 degrees, put the roasts into the oven and roast for 10 minutes at 450 degrees. Bake for 10 to 15 minutes per pound. Place this container in a fridge and leave it to sit overnight.
Note the beautiful color that this slow roasting technique produces! Remove the roast from the marinade and place it on a rack that is set on a baking sheet. Let rest 30 for minutes.
Place on a clean sheet tray and cover with foil. Pour the wine over the top of the meat, cover and cook on low heat for 6 hours. Marinate in refrigerator for at least an hour or as long as overnight.
Without enough fat in your tri tip, it can dry out on the smoker and your final results will be less than ideal. Searing the roast will seal in the juices leaving this tri tip recipe looking very appealing when being served. (1.1 to 1.4 kg) to keep it moist in the center while it cooks in the dry oven.
Cook the tri tip in a low oven at 275ºf / 135ºc or smoke it with indirect high heat for about 45 minutes, letting the meat cook evenly the whole way through. Remove the meat from the slow cooker and use two forks to shred the meat. Place in the oven at 375 degrees f (190.
Sear the outside of the beef in a tablespoon of oil in the hot skillet. Allow roast to rest for 10 minutes, and done! Cook and stir onion in the hot oil during the last 5 minutes of browning the roast.
