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Tri Tip Roast


  • 1 tablespoon kosher salt

  • 1 tablespoon finely ground black pepper

  • 1 tablespoon granulated garlic

  • 1 tablespoon onion powder

  • 1 tablespoon dried oregano

  • 1 teaspoon cayenne pepper

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon dried sage

  • 1/4 teaspoon lemon pepper

  • 1/4 teaspoon seasoned salt

  • 1/4 teaspoon beef bouillon granules

  • 1 (3 pound) beef tri-tip roast

Total Time: 1hr 50 min Prep: 10 min Cook: 1hr 40 min
Yield: 8 Level: easy


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
  3. Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
  4. Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.