Ingredients

How to make it

  • Preheat the oven to 350 degrees.
  • There is a layer of fat on the top of the tri-tip. I run a very sharp knife over that fat cutting lines across the fat then turn the roast and run the knife over the first lines, making "diamond" cuts across the top of the beef. Do not cut down into the beef if possible.
  • Add all of the dry spices together in a bowl and mix.
  • Sprinkle the entire roast with the dry seasonings, rubbing them well into the meat.
  • Place the beef into a baking pan (I can fit 2 into a 13x9 pan)
  • **Sprinkle the liquid smoke over the meat**
  • Cover the pan completely with foil and place in oven for 60 minutes. (At 350 degrees!) .
  • Remove foil and bake for 15 to 30 minutes, (depending on how rare you prefer your beef) and allow the top to brown.
  • Baste your roast before placing back in oven.
  • Remove beef, cover the pan with the foil and let the beef sit for 10 minutes before slicing.
  • Slice against the grain and serve.
  • *I must add that I always cook two of these at the same time. Two roasts fit a 13x9 pan perfectly.
  • The leftover meat with some added BBQ sauce makes a wonderful sandwich! We chop up a few slices, add BBQ sauce to the meat, and heat it up, served on hamburger buns. Good stuff, Maynard!
  • (Its great in tacos and burritos, too!)
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Reviews & Comments 11

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  • browneyegirl 1 year ago
    I don't know how I had missed this one.I hope some time that I would make this advenally.Frankieanne done an fabulous intro (Oven Smoked Tri Tip) and yours and hers looks pretty good.That's the reason why I had to save this because I seen Frankieanne post.
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    " It was good "
    frankieanne ate it and said...
    This was way too spicy for me what with all the chili powder and black pepper. I ended up rinsing it off the meat. That may just be me though. After that, I loved the smokiness that was in the meat. It seemed like it got all the way into the tri tip! Next time, I'm going to cut the chili and black pepper in half though. Added my picture, too.
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  • annieamie 5 years ago
    Sorry, Eateateat! I corrected the recipe. Again, thank you for letting me know to correct the instructions!
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  • eateateat 5 years ago
    WHEN do you add the Hickory Liquid Seasoning?
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    " It was excellent "
    lilliancooks ate it and said...
    This is amazingly good!!! This tastes like a steak you would get at a REALLY good BBQ place! It really had a nice smokey flavor and a nice kick from the pepper! And you just want to drink the juices from the pan! I made it as written except I couldn't get tri-tip at my food store so I used boneless sirloin. This is a must try recipe!!! I added my photo:)
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    " It was excellent "
    notyourmomma ate it and said...
    Love Wright's, good stuff. Thanks annieamie!!!
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    " It was excellent "
    lilliancooks ate it and said...
    Oh...I've got to try this!!! I love smokey flavored meat!
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    " It was good "
    frankieanne ate it and said...
    Thank you, annieamie. :)
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  • annieamie 6 years ago
    Whoops! 350 degrees!
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  • mtomasian 6 years ago
    This sounds great....but what is the temperature of the OVEN??? Don't you think this should be mentioned???
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    " It was good "
    frankieanne ate it and said...
    This sounds like a good alternative to the grill. At what temperature do you set the oven?
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    " It was excellent "
    rosemaryblue ate it and said...
    Great recipe, and this is just the way I cook the tri-tip roast when we don't grill! This is delicious! I also use Wright's Natural Hickory Seasoning. Thanks for sharing. :)
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