Grilled Tri-Tip Roast Recipe

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RecipeTips

When rubbed with the tasty blend of seasonings and basted with the tangy sauce in this recipe, a tri-tip roast becomes a flavorful treat that is guaranteed to be among your favorite grilled beef recipes.

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Servings:

Ingredients

SAUCE:
1/2 cup ketchup
2 tablespoons white balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1 teaspoon soy sauce
1/2 teaspoon chili powder
1 teaspoon garlic - chopped
1/4 teaspoon celery salt
1/2 teaspoon liquid hickory smoke
RUB:
1 teaspoon kosher salt
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh garlic - chopped
2 pounds tri-tip beef roast
3 tablespoons olive oil

Container:grill, medium saucepan, small mixing bowl

Directions

PREP

20 mins

COOK

40 mins

READY IN

1 hr

SAUCE:

In a medium saucepan, combine all of the sauce ingredients with 2 tablespoons of water.
Bring to a simmer over medium heat.
Cook for one minute and then set aside.
Save half of the sauce for dipping and use half for brushing onto the meat.

RUB:

Mix all ingredients together in a small mixing bowl.

ROAST:

Allow the roast to sit at room temperature for 20 minutes before grilling.
Coat the meat with olive oil.
Season with the rub mixture.
Grill over direct medium heat for approximately 5 minutes on each side until well marked with grill marks.
Move the roast to indirect medium heat, cook to desired doneness (20-30 minutes more for medium rare).
Brush the roast with sauce every five minutes or so as it is grilling.
Remove from grill and allow it to rest for 10 minutes.
Cut meat across the grain into thin slices.
Serve with the remaining sauce.

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Grilled Tri-Tip Roast Recipe Reviews

grilled tri tip roast

Average of 5.00 out of 5 stars

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Reviewed By BBQ

"This tri-tip roast had a lot of flavor and was quite tender. I didn't have white balsamic for the sauce, so I used regular. The sauce was excellent, so I don't think the minor change was a big deal. I think this beef roast would be good on its own, but the sauce really adds to it."