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Tri-tip Roast with Rosemary Print E-mail
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Didn't the Whoo family enjoy roast beast??? Well we're making a roast beef for our holiday feast. Our friend Matt's recipe is so simple and delish that everyone will be raving.

The recipe calls for kosher salt but since Liv and Belle are Hawaiian born, we thought we'd try some of the Black Lava Hawaiian Sea Salt from the Spice House. It's available in along with a Read Alaea Hawaiian Salt in our shop.

{Makes 8-10 servings}

You'll need:

  • 1-2 to 2.5 pound trimmed tri-tip roast
  • 2 tablespoons of chopped rosemary
  • 1 tablespoon of coarse kosher or Hawaiian salt
  • 2 teaspoons black pepper
  • 2 tablespoons of olive oil
  • Some adult help

Equipment:

  • Measuring spoons
  • A sharp knife
  • A cutting board
  • A roasting pan
  • A meat or instant read thermometer
  • Oven mitts
  • A trivet
  • Aluminum foil
  1. Heat the oven to 325 degrees F.
  2. Brush roast with oil. Salt and pepper it.
    Sprinkle the rosemary on top.
  3. Roast uncovered at 325 degrees for 1-1.5 hours until the internal temperature reaches 165 degrees. Make sure you push the thermometer into the center of the meat and not all the way through to the bottom because that will give you a false reading.
  4. Remove the roast from the oven 10 minutes before serving. COVER WITH TIN FOIL AND ALLOW TO SET FOR TEN MINUTES BEFORE CARVING. Matt says this is really important!

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