Grilled Tri-tip Roast16 Reviews
- Prep: 10 min
- Cook: 4 hr
- Ready In: 4 hr 10 min
“This roast is delicious served on a French roll with au jus dip!” - by Cathy Christensen
Original recipe yields 8 servings
- Prepare an outdoor grill for indirect heat, and lightly oil grate.
- In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
- Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).
Amount Per Serving (8 total)
- 495 cal
- 34.1 g
- 0.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"This was quite good. I combined some advice of others and marinated the meat for about 8 hours in 1/4 cup of olive oil, 1/4 cup of red wine vinegar, and 1 Tbsp soy sauce. My roast was only about 2 p..." See moreounds, so I made the same amount of seasoning and rubbed 1/2 on the meat and then mixed the rest with the marinade. I baked this at 350 for 55 minutes rather than grilling it. It was juicy and tender."
"First thing you don't have to cook this 4-6 hours. Ours was done in 2 1/2 hours. So check yours at least 1/2 through. Remember to add beef broth or water to the drip pan, otherwise all the flavorfu..." See morel drippings will burn up before the roast is done. Once the roast was done, I added minced garlic, 1/4 cup of red wine, and 1/2 beef broth to the drippings and reduced to 1/2 for the au jus. Fantastic sandwiches with grilled onions and mushrooms with cheese!"
"Thank for all the information in this section. I Grilled a Tri Tip for the first time today, and it looks awesome. I followed the "indirect heat" method, whereby I put the charcoals on one side of t..." See morehe grill and put the roast on the other side (actually, I had three tri tips). I also found an old pan and put it at the botton to use as a drip pan. I added about a cup of water to the pan to keep the drippings from drying out. I only cooked my roasts for 3.5 hours because I didn't want it to become too dried-out. As for the drippings, not much dripped down into the pan. However, after I let the roasts sit for about an hour, a ton of juice came out. I put that into a small 1 quart pot, added some soy sauce, 1/4 cup red wine, 1 teaspoon of minced garlic, and some salt... and heated it up and let it boil for a few minutes, to make the Au Ju sauce. After a little "tinkering", I got the perfect taste, but the sauce was a little bit lumpy. Since I didn't have any cheesecloth, I came up with a great idea to use a coffee filter to strain the Au Ju sauce. So I just put the filter into the filter cup, like I was making a single cup of coffee, and poured the sauce through. It took a while to get it all done, but the coffee filter got rid of all those specks of meat and fat, as well as the big chunks of garlic that was left over... and the end result was AWESOME. My Au Ju sauce was very clear, with a reddish hue to it. It looked like it was made in a restaurant, and the taste "
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