The BEST, Easiest , Juiciest Tri-Tip with Oodles of Au Jus

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This recipe for tri-tip is so lip-smacking good, that our pastor Hugh Halter once asked me to do a little cooking demo of it before a church service. I have no idea how he tied this into the sermon, but if Hugh is anything, he is creative.

Last week I made it again for our pastor and his wife and some friends.  As we sat on the back porch enjoying the meal, Hugh said, “I just don’t know how you make a piece of beef this juicy and tender!”  I reminded him that I had  once done a cooking demo on how to do it, in front of the entire church.   Another attribute of our beloved pastor is that he has a memory like Swiss Cheese and had totally forgotten all about it.

Another one of the men at the table that day, leaned back, patted his stomach and said, “Becky this tri tip has ruined me.  My father in law takes us out to the best steakhouse in town about once a year, and no steak I’ve had there is as good as this roast.”

Seriously, this tri-tip recipe will change your life.  Your IQ will raise, you’ll be more beautiful, your charm quota will hit an all time high.  At least in the eyes of the people to whom you serve this meal. They will look at you as if you are the Cooking Angel.

The best part: it will be the easiest roast you’ll ever make.  I typically pop this roast in the oven before church – a la our mothers and grandmothers of the past – and 3 hours later, we walk into a home filled with a heavenly fragrance, lunch practically done.

I serve this roast alongside mashed potatoes and a salad the first day.  But the second day is my favorite, because the  I take the thinly sliced marinated leftovers and put them atop thick slices of buttery garlic toast, then top this with grilled onions and peppers, and finally the au jus.  Au man, it is amazing.

I’ll first give the recipe for the Tri Tip, followed by the recipe for the Tri Tip Dip Sandwiches.   Prepare to amaze yourself.


Tri Tip Dip Open-Faced Sandwich (Before pouring on au jus)

Becky’s Tri Tip

Serves 8-10

Heat oven to 325 degrees


Two tri-tips (if you go to Sam’s Club, ours sells them two to a package)

Large Reynolds Cooking Bag

2/3 c. teriyaki sauce

1 envelope Lipton Onion Soup

3 ½ c. water


Take a large cooking bag and holding it upright like you would a grocery bag, fill it with teriyaki sauce, onion soup mix and warm water.  Carefully squish it around.  Then, put both tri tips in the bag (you may want to call for some help on this),  tie the bag with the twist tie that comes in the package.  Then carefully lay the tri tips into a large rectangle pan. I do not poke holes in the  cooking bag, and this seems to keep the roast juicier.

Two tri-tips in cooking bag with marinade, tied up and ready for roasting

Thus far, I’ve not blown up a bag and I’ve probably made this recipe 30 times.  (I use my biggest Pyrex.)  Pop in the oven at 325 and bake for 3 to 3. 5 hours.

When the tri-tip is done, carefully cut a slit in the bag and pour the juices into your biggest, deepest skillet.  Slice the roast (I use an electric knife) across the grain.  Then put the slices into the au jus in the skillet and simmer for a few minutes to infuse the roast with juices. Test to see if it needs additional salt and pepper.

Delicious served alongside or atop mashed potatoes.

Becky’s Tri Tip Dips & “Pouring on of Au Jus”

Tri Tip Dip Open-Faced Sandwiches

Serves 2

4 slices of French bread

1 T. olive oil

1 T. butter

1 clove garlic, peeled and cut in half

1 onion, sliced thin

1 large red or yellow pepper slice

Leftover Tri-Tip, sliced and Au Jus


Put 4 slices of French bread on a cookie sheet and spread with butter, then sprinkle with olive oil. Broil until golden brown and then rub each slice with the cut end of a piece of garlic.

Toasted garlic bread

Saute onions and peppers until soft.   Put two pieces of garlic bread on a plate, followed by several slices of warmed tri-tip, and generous portion of onion and peppers.   Serve warm au jus in a small bowl on plate.    Just before eating pour au jus over all and eat open-face style with knife and fork.