Grilled Tri-tip Roast

Grilled Tri-tip Roast

16

"This roast is delicious served on a French roll with au jus dip!"
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Ingredients

4 h 10 m servings 495 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Prepare an outdoor grill for indirect heat, and lightly oil grate.
  2. In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
  3. Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

16
  1. 23 Ratings

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Most helpful positive review

This was quite good. I combined some advice of others and marinated the meat for about 8 hours in 1/4 cup of olive oil, 1/4 cup of red wine vinegar, and 1 Tbsp soy sauce. My roast was only abo...

Most helpful critical review

We love tri-tip. 4-6 hours is way too long. Sear at a high heat then move to indirect heat. Depending on the size 1- 1 1/2 hours is plenty. Take of grill @ 130 deg. for med-rare. let stand.

This was quite good. I combined some advice of others and marinated the meat for about 8 hours in 1/4 cup of olive oil, 1/4 cup of red wine vinegar, and 1 Tbsp soy sauce. My roast was only abo...

First thing you don't have to cook this 4-6 hours. Ours was done in 2 1/2 hours. So check yours at least 1/2 through. Remember to add beef broth or water to the drip pan, otherwise all the fl...

Thank for all the information in this section. I Grilled a Tri Tip for the first time today, and it looks awesome. I followed the "indirect heat" method, whereby I put the charcoals on one sid...

We love tri-tip. 4-6 hours is way too long. Sear at a high heat then move to indirect heat. Depending on the size 1- 1 1/2 hours is plenty. Take of grill @ 130 deg. for med-rare. let stand.

This is fantastic! We used a smaller size roast (1.5lbs) and it took about an hour. It can dry out easy so don't overcook. About 160 or 165 is about right. We paired this meat with the Tasty ...

Really tasty.

FIRST TIME COOKING THE TRI TIP ROAST ON THE GRILL. I FOLLOWED DIRECTIONS WITH ONLY ONE ADJUSTMENT. INSTEAD OF GARLIC POWER, I USED MINCED GARLIC. EVERYTHING ELSE WAS AS DIRECTED, AND IT WAS DELI...

Very good! Only had to cook it for 2 hours...the drippings were delicious! Added a little soy sauce and olive oil to the seasonings and made a marinade. We basted it every 20 minutes or so. ...

This was an easy, extremely tasy, meal we shared at a recent gathering of friends. The meat was very tender and made a wonderful sandwich served on rolls with homemade horseradish sauce. The onl...