Welcome to this week’s Publix Super Meals. Each week I am going to share a recipe to help you take the Publix Super Deals and turn them into Publix Super Meals!
This week we are keeping it simple. Now keep in mind, simple does not necessarily mean boring. My Perfect Tri-Tip Roast is absolutely amazing and takes almost no effort what so ever.
I used to hate easting roast. I remember being a little girl and dreading the nights that my mom would serve roast for dinner. Mom – if you happen to see this…I love you dearly but you make a terrible roast! The roast she would serve was way overcooked and was tough and stringy–yuk! A perfect roast is medium and slices up like butter 😉
I have tried a million different variations and finally came up with what I think is the perfect roast recipe. Just follow the recipe below for a perfect medium roast that your family will devour!
- 2 pound tri-tip roast
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Allow roast to come to room temperature (remove from refrigerator 2 -3 hours before cooking)
- Mix salt, pepper, garlic powder and onion powder and rub all over the roast.
- Preheat oven to 450 degrees.
- Place roast on a shallow pan or cookie sheet (tuck the pointed end under slightly so it does not overcook).
- Cook at 450 for 10 minutes then reduce heat to 225 degrees.
- Cook the roast at 225 degrees for 45 min per pound or until a meat thermometer reaches 130 degrees.
- Remove roast from oven and tent with foil.
- Allow to rest for a minimum of 40 minutes before slicing.
- [url href=”https://www.iheartpublix.com/wp-content/uploads/2013/09/roast-plate.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2013/09/roast-plate.jpg” alt=”” width=”500″ height=”333″ class=”aligncenter size-full wp-image-171921″][/url]
Publix has a nice deal on the Sirloin Tip Roast this week at Publix. Grab a roast and get cooking!
Sirloin Tip Roast, $3.99/lb
Tools used in this recipe:
Don’t forget, Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store. You can find everything you need when you shop for your recipe ingredients.
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I like the convenience of a slow cooker, but I’ll give this a try. I’m sure my husband will thank you for it!
I like the convenience of a slow cooker, but I’ll give this a try. I’m sure my husband will thank you for it!
We made a tri tip roast last week. I wish I had had your recipe. Mine came out a little tough. 😛 I’ll try it again using this recipe..sounds delicious! 😀
We made a tri tip roast last week. I wish I had had your recipe. Mine came out a little tough. 😛 I’ll try it again using this recipe..sounds delicious! 😀
Looks amazing! Definitely trying this sometime this week.
Thanks Michelle! I don’t know how you do all you do…
Looks amazing! Definitely trying this sometime this week.
Thanks Michelle! I don’t know how you do all you do…
Aren’t tri tip and sirloin tip 2 different cuts?
I was wondering the same thing. I’ve never heard of tri tip.
They are 2 different cuts…very similar
The roasting method is the same 😉
Aren’t tri tip and sirloin tip 2 different cuts?
I was wondering the same thing. I’ve never heard of tri tip.
They are 2 different cuts…very similar
The roasting method is the same 😉
Doesn’t leaving it out 40mins leave it cold? Even tented?
Warm –not cold. If you cut hot – the juices will all run out. Not sure if you can tell in the pic…but once rested very little juice comes out when cut–meaning the meat is super tender and oh so good!
If you want it hotter…a quick broil maybe 2-3 minutes after cut should do the trick.
I’ve always heard that you need to rest meat 5-10 minutes both for the juices and for the internal temperature to rise another 5-10 degrees before slicing. Wouldn’t this be sufficient? If put under the broiler after cut, it would cook it beyond a medium to a well. Why the 40 minutes? I must be missing something. Thanks.
Sweet pea…you can do whatever you like. 40 minutes is what I go with due to the size of the roast. 10 min would not be enough time for the roast i cooked to “rest” as it would likely still be steaming hot in the middle. My roast was still warm at 40 min and perfect to eat. Was it scalding hot…nope- but I would not have been able to eat it that way either 😉
I rest a 8 – 10 oz steak for 10 min…but a roast is a much bigger cut of meat.
“An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and resting allows the fibers to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won’t do any harm.”
Thanks so much! I appreciate the info. It’s always nice to learn something new, especially when results can be this yummy!
Doesn’t leaving it out 40mins leave it cold? Even tented?
Warm –not cold. If you cut hot – the juices will all run out. Not sure if you can tell in the pic…but once rested very little juice comes out when cut–meaning the meat is super tender and oh so good!
If you want it hotter…a quick broil maybe 2-3 minutes after cut should do the trick.
I’ve always heard that you need to rest meat 5-10 minutes both for the juices and for the internal temperature to rise another 5-10 degrees before slicing. Wouldn’t this be sufficient? If put under the broiler after cut, it would cook it beyond a medium to a well. Why the 40 minutes? I must be missing something. Thanks.
Sweet pea…you can do whatever you like. 40 minutes is what I go with due to the size of the roast. 10 min would not be enough time for the roast i cooked to “rest” as it would likely still be steaming hot in the middle. My roast was still warm at 40 min and perfect to eat. Was it scalding hot…nope- but I would not have been able to eat it that way either 😉
I rest a 8 – 10 oz steak for 10 min…but a roast is a much bigger cut of meat.
“An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and resting allows the fibers to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won’t do any harm.”
Thanks so much! I appreciate the info. It’s always nice to learn something new, especially when results can be this yummy!
I was also surprised to hear that you let the roast rest for 40 min. before slicing it. I am definitely going to try that the next time I make a roast. I am a somewhat lazy cook. I use my slow cooker/crockpot for beef or pork roasts most of the time and usually rub dry onion soup mix on it and add a 1/2 cup of black coffee for a bit of liquid for the roast. Of course it comes out well done but moist, and sometimes it is stringy. I wrote this recipe down so when it gets a bit cooler I will be making a roast using the oven instead of the crock pot. I like the recipes you post here. I also have been to your I Heart Kitchen site. It looks really good and inspires me to try something new.
I was also surprised to hear that you let the roast rest for 40 min. before slicing it. I am definitely going to try that the next time I make a roast. I am a somewhat lazy cook. I use my slow cooker/crockpot for beef or pork roasts most of the time and usually rub dry onion soup mix on it and add a 1/2 cup of black coffee for a bit of liquid for the roast. Of course it comes out well done but moist, and sometimes it is stringy. I wrote this recipe down so when it gets a bit cooler I will be making a roast using the oven instead of the crock pot. I like the recipes you post here. I also have been to your I Heart Kitchen site. It looks really good and inspires me to try something new.
ooo A tri tip roast should be doused in Lawrys garlic salt, season salt, and pepper then cooked on the bbq until you get this awesome crust on the outside and then you wrapped it in foil let it sit for a bit and slice it. OMG the best ever. I can’t get the tri tip here for that price. If I am lucky and they have it in Jacksonville it’s 6.99 a pound!!My husband went to 10 different Publix’s for mothers day to find a tri tip for me it’s that good.
That’s how its cooked California style. Cheap over there.
ooo A tri tip roast should be doused in Lawrys garlic salt, season salt, and pepper then cooked on the bbq until you get this awesome crust on the outside and then you wrapped it in foil let it sit for a bit and slice it. OMG the best ever. I can’t get the tri tip here for that price. If I am lucky and they have it in Jacksonville it’s 6.99 a pound!!My husband went to 10 different Publix’s for mothers day to find a tri tip for me it’s that good.
That’s how its cooked California style. Cheap over there.
I’m definitely making this sometime this week! It will be my first attempt at a non-crockpot roast. What did you serve yours with? Looks like rice with a mushroom gravy? Where can I get that recipe? Thanks!!
I’m definitely making this sometime this week! It will be my first attempt at a non-crockpot roast. What did you serve yours with? Looks like rice with a mushroom gravy? Where can I get that recipe? Thanks!!
I followed your recipe this weekend. Then I sliced it for sandwiches. My kids said it was the best they ever had. It tasted a lot like deli meat for 1/2 the price.
I followed your recipe this weekend. Then I sliced it for sandwiches. My kids said it was the best they ever had. It tasted a lot like deli meat for 1/2 the price.
Hello!
I am in the middle of making this recipe and I am stuck at the part that says 225 degrees for 45 min per pound, since I have what the recipe asked for which was a 2 pound tri tip, I am confused. I made the rub, cooked for ten min at 450 and now put the roast at 225 for 45 min. Do I then cook for another 45 min since it is two pounds?
Yes ma’am it’s 45 min per pound. Enjoy!
Hello!
I am in the middle of making this recipe and I am stuck at the part that says 225 degrees for 45 min per pound, since I have what the recipe asked for which was a 2 pound tri tip, I am confused. I made the rub, cooked for ten min at 450 and now put the roast at 225 for 45 min. Do I then cook for another 45 min since it is two pounds?
Yes ma’am it’s 45 min per pound. Enjoy!