6 Servings 30 min Cook
1/4 Cup Hoisin Sauce
2 Tsp Ginger
3 Cloves, minced Garlic
2 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce
1/4 Tsp Pepper
32 Oz Beef Chuck
1 Tbsp Olive Oil
Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended.
Rub marinade all over roast, coating it well.
Place in a glass baking dish, cover, and allow to marinate in the refrigerator, at least 5 hours or overnight.
Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes.
Heat the oven to 375 degrees F.
Blot roast dry with paper towels to remove some of the excess marinade.
Keep the marinade in the dish or move it to a bowl.
Heat olive oil in a large frying pan over medium-high heat.
Sear roast for about 2 minutes per side or until nicely browned.
Transfer roast to a small roasting pan or baking dish, fat cap side down.
You can score the fat if you want to help it render.
Cover it with the reserved marinade and place in the oven.
Cook until it reaches an internal temperature of 135 degrees F for medium rare, about 25-30 minutes.
Use a thermometer to make sure it is done as cooking time varies by the size and thickness of the roast.
Remove roast from the oven and cover loosely with foil.
Let rest for 15 minutes before carving.
Slice across the grain and serve.
Recipe inspired by: http://www.
chow.
com/recipes/10775-hoisin-marinated-tri-tip-roast
