The holiday roast was delicious—but now you've got the only way to make these biscuits better?
Tri Tip Roast
What to do with all those holiday roast leftovers.
Recipe Summary Tri Tip Roast
I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.Ingredients | Leftover Sliced Roast Beef Recipes
1 (1 1/2 pound) beef tri tip roast, trimmed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or as needed
Directions
Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
Place meat in the prepared roasting pan.
Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
Info | Leftover Sliced Roast Beef Recipes
prep:
10 mins
cook:
35 mins
additional:
8 hrs 5 mins
total:
8 hrs 50 mins
Servings:
4
Yield:
1 tri tip roast
