Helen’s TriTip Roast (Connor’s Favorite)

Serves 4–6 | Prep Time: 15 minutes | Cook Time: ~1 hour

This is a go-to roast recipe in our house. You get a beautiful crust on the TriTip first, then roast it over a bed of buttery garlic, onions, and sweet potatoes. Simple, solid, and downright comforting.

Ingredients

• 1 TriTip roast (4–6 lbs)
• 3 sweet potatoes, peeled and cubed
• 1 large onion, sliced
• 3 heads of garlic, peeled (use whole cloves)
• 2–3 tablespoons butter
• Olive oil
• Salt & pepper

Instructions

1. Preheat oven to 425°F.
You’ll need a large cast iron skillet or oven-safe pan.

2. Sear the TriTip.
Pat the roast dry and season generously with salt and pepper. Heat olive oil and butter in your skillet over medium-high heat. Sear the TriTip for 2–3 minutes per side until it’s browned and forms a crust. Once seared, remove the meat and set it aside.

3. Build the veggie base.
In a bowl, toss cubed sweet potatoes, sliced onion, and peeled garlic with olive oil, salt, and pepper. Mix well so everything’s evenly coated.

4. Layer the pan.
Add the butter to the hot pan and let it melt, then dump in the seasoned vegetables. Stir to coat everything in that butter.

5. Roast the TriTip.
Place the seared TriTip on top of the veggies. Roast in the oven for about 40–45 minutes, or until the internal temp hits 130–135°F for medium-rare. The edges will finish faster than the center—pull it when the thickest part is just right.

6. Rest and serve.
Remove from the oven and let the roast rest for 5–10 minutes. Slice against the grain and serve with those buttery roasted vegetables.

Note: If you’re using a smaller TriTip or want it closer to medium, adjust the time and temp accordingly. Edges will always cook quicker, which makes this recipe great for a group—there’s a doneness for everyone.

Say your prayers, kiss the cook, and pass the tri-tip.