Tri Tip Roast

Ingredients

• 1,361 g (3 lb)tri tip roast
• 3 largepotatoes, peeled and cubed
• 6carrots, peeled and cut into bite-sized pieces
• 2 stalkscelery, cut into bite-sized pieces
• 1onion, chopped into large pieces
• 15–30 ml (1–2 tbsp)olive oil
• 5 ml (1 tsp)garlic powder
• 2.5 ml (½ tsp)Slap Ya Mama® seasoning (optional)
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Oil the roast

   Rub the olive oil over the tri tip roast.

3. 3

   Mix the seasoning

   Whisk the garlic powder, optional Slap Ya Mama® seasoning, salt and pepper together in a small bowl. Sprinkle the mixture over the roast and rub it over all sides.

4. 4

   Add the vegetables

   Arrange the onion, potatoes, carrots and celery in the bottom of a roasting pan or shallow baking dish.

5. 5

   Position the roast

   Set the roast on top of the vegetables.

6. 6

   Roast covered

   Cover the pan with its lid or foil and cook for 50–70 minutes, or until the roast is cooked to your liking.

7. 7

   Roast uncovered

   Remove the lid or foil and cook for a further 10 minutes.

8. 8

   Rest and slice

   Rest the roast for about 10 minutes, then cut it into slices about 6 mm (¼ inch) thick and serve.

What is tri tip roast?

Tri tip is a triangular cut of beef from the bottom sirloin, often served as a roast or sliced for sharing. It is especially associated with American barbecue and California cooking.

This version cooks the beef over potatoes and other vegetables, so the main and sides can be served together. A simple oil-and-seasoning rub gives the roast flavour without masking the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 62g protein, 45g carbs, 29g fat.

The roast supplies most of the protein and much of the fat, while potatoes and carrots provide most of the carbohydrates. Olive oil adds further fat, and the vegetables contribute fibre; serve with extra greens or salad if you want more vegetables alongside.

The seasoning and oil

Oil first: a thin coating helps the garlic powder, salt and pepper cling to the surface. Use the lower amount if you prefer a lighter coating, or the full amount to cover the roast more easily.

Optional spice: Slap Ya Mama® seasoning adds a savoury, spiced note, but the roast can be made without it. Keep the salt in mind if your seasoning blend is salty.

Build the vegetable bed

Cut evenly: similar-sized potato and carrot pieces are more likely to soften at the same pace. Keep the onion pieces large so they hold their shape during roasting.

Arrange below: the vegetables form a bed for the roast and cook in the same pan. A shallow dish or roasting pan works as long as it can be covered securely.

Check the roast for doneness

Timing varies: the recipe gives a covered cooking window of 50–70 minutes, followed by 10 minutes uncovered. The roast's shape and your preferred doneness affect how long it takes.

Use a meat thermometer if you have one, checking the thickest part without touching bone or the pan. Follow a reliable food-safety guide for the target temperature that suits your preferred doneness.

Rest before slicing

Resting: leave the roast undisturbed for about 10 minutes after cooking. This gives the juices time to settle before the meat is cut.

Slice across the grain: look for the direction of the muscle fibres and cut across them. Tri tip's grain can change direction, so check as you slice.

Serve it as a complete meal

The potatoes, carrots, celery and onion make this a substantial meal straight from the roasting pan. Spoon any pan juices over the meat and vegetables at the table.

For a fresher contrast, serve with a crisp green salad or steamed greens. A sharp mustard or horseradish sauce also pairs well with the beef.

Recipe notes & tips

• Pat the roast dry before adding the oil so the seasoning adheres well.
• Cut the vegetables into similarly sized pieces for more even cooking.
• Choose a pan that leaves room for the vegetables around the roast without crowding them.
• Check the roast during the stated cooking window rather than relying on time alone.
• Rest the meat for about 10 minutes before slicing.
• Turn the roast as needed when slicing to keep each cut across the grain.

Variations

• Herb rub: Add dried rosemary or thyme to the seasoning mixture.
• More garlic: Replace some of the garlic powder with finely minced fresh garlic.
• Extra vegetables: Add parsnips or chunks of turnip alongside the listed vegetables.
• Spicier roast: Use the optional seasoning and add a pinch of chilli powder.
• Fresh finish: Scatter chopped parsley over the sliced roast and vegetables before serving.

Common mistakes to avoid

• Uneven vegetables: Large differences in size can leave some pieces firm while others soften; cut them to similar dimensions.
• Skipping the cover: The recipe relies on covering the pan for the first cooking stage; use foil if the pan has no lid.
• Guessing doneness by time: Roast thickness changes the cooking time; check the thickest part with a thermometer if possible.
• Slicing straight away: Cutting immediately can release more juices; let the roast rest for about 10 minutes.
• Slicing with the grain: This can make the meat seem tougher; identify the fibres and cut across them.

How to store

Refrigerate leftover beef and vegetables in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot, using a covered dish with a splash of water or pan juices to help keep the meat moist.

Frequently asked questions