For the best flavor, I suggest letting the meat marinate overnight.
Ingredients:
2 lb tri-tip roast
1/2 cup olive oil
3/4 cup white wine
1 cup orange juice
rosemary
thyme
salt
pepper
(optional)
sliced carrots
yellow onion
celery
Directions:
Combine olive oil, wine, juice and seasonings. Pour over meat and marinate for 12 - 24 hours, rotating occasionally.
Preheat oven to 425 degrees. Slice carrots, onions and/or celery place in bottom of roasting pan. Remove roast from marinade and place on top of vegetables.
Cook meat at 425 for 15 minutes. Lower temperature of oven to 350 degrees continue cooking for an additional 20 - 30 minutes until meat reaches an internal temperature of 135 degrees Fahrenheit (for medium rare doneness).
Remove from oven and let sit for 5 - 10 minutes to seal in juices.
Best Served With: Roasties, Yorkshire Pudding, Green Beans, Salad, Red Wine
