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Tri-Tip Roast


Ingredients

  • 2/3 cup Sue Bee® Honey
  • 2 1/2-3 lbs tri-tip roast
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1 package tenderizing Beef marinade
  • 1/3 cup red wine vinegar
  • 1/4 cup Worcestershire sauce
  • 2/3 cup vegetable oil
  • 1 teaspoon crushed rosemary

Directions

  • Combine all ingredients, except garlic and rosemary, and blend well.
  • Place roast in an oven-proof baking dish.
  • Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
  • Preheat oven to 425 F.
  • Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  • Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 F for medium-rare.
  • Remove from oven and allow to rest about 5 to 10 minutes.
  • Carve against the grain and serve, using the juices as a gravy.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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