Best Peppered Beef Tip Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST BEEF TRI-TIP



The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h

Yield 8

Number Of Ingredients 9

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
  • Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
  • Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
  • Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

HERB RUBBED SIRLOIN TIP ROAST



Herb Rubbed Sirloin Tip Roast image

Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.

Provided by Joel Manthei

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 10

1 ¼ tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

Steps:

  • In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
  • Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g

BEEF SIRLOIN TIP ROAST



Beef Sirloin Tip Roast image

This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 5

1 beef sirloin tip roast (3 pounds)
1-1/4 cups water, divided
1 can (8 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
2 tablespoons cornstarch

Steps:

  • Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

PEPPERY BEEF TRI-TIP ROAST



Peppery Beef Tri-Tip Roast image

From Nathalie Dupree, a very simple way to make this very tasty cut of beef. Cut from the bottom triangle of the sirloin, the tri-tip is an irregular triangle that provides well done meat at the ends of its triangle, with more rare pieces on the thicker point. If only one temperature of meat is desired, the bottom points may be tied together making a thicker roast that has all parts cook more evenly. It is important to remove it from the oven ten minutes before carving to enable the temperature to rise and for the roast to rest and let its juices redistribute. You can also use rosemary or other herbs or combinations of hearbs in the rub.

Provided by Chef Kate

Categories     Roast Beef

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (1 1/2-2 lb) tri-tip roast
1 tablespoon olive oil
1 tablespoon brown sugar, packed
1 -2 teaspoon black pepper, cracked
2 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme (or 1 1/2 tsps. fresh)

Steps:

  • Preheat oven to 425 degrees F.
  • Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
  • and thyme. Rub this seasoning mixture onto the beef roast.
  • Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140°F for medium rare; 155°F for medium, approximately 20-30 minutes depending on thickness.
  • Tent loosely with aluminum foil; let stand 10 minutes.
  • Carve against the grain into thin slices.

Nutrition Facts : Calories 31.4, Fat 2.3, SaturatedFat 0.3, Sodium 194.8, Carbohydrate 2.9, Fiber 0.2, Sugar 2.2, Protein 0.1

PEPPERY ROAST BEEF



Peppery Roast Beef image

With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.-Maureen Brand, Somers, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon seasoned pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 boneless beef eye round or top round roast (4 to 5 pounds)
HORSERADISH SAUCE:
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

Nutrition Facts : Calories 228 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 211mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.

PEPPER-CRUSTED SIRLOIN ROAST



Pepper-Crusted Sirloin Roast image

Dinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 16 servings.

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon coarsely ground pepper
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 beef sirloin tip roast (4 pounds)

Steps:

  • Preheat oven to 350°. Mix first 4 ingredients., Place roast on a rack in a roasting pan; spread with mustard mixture. Roast until desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 2 hours., Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Related Topics