Tri-Tip Roast
  1. 2/3 cup Sue BeeĀ® Honey
  2. 2 1/2-3 lbs tri-tip roast
  3. 1 teaspoon garlic powder
  4. 1 teaspoon ground pepper
  5. 1/4 teaspoon salt
  6. 1 package tenderizing Beef marinade
  7. 1/3 cup red wine vinegar
  8. 1/4 cup Worcestershire sauce
  9. 2/3 cup vegetable oil
  10. 1 teaspoon crushed rosemary
  1. Combine all ingredients, except garlic and rosemary, and blend well.
  2. Place roast in an oven-proof baking dish.
  3. 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.
  4. Preheat oven to 425 F.
  5. Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  6. 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.
  7. Remove from oven and allow to rest about 5 to 10 minutes.
  8. Carve against the grain and serve, using the juices as a gravy.
Sue Bee Honey