Garlic-Herb Roast Tri-Tip Over Potatoes and Onions

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 55 minutes
• Total Time: 1 hour 45 minutes (includes marinating and resting)

Quick Ingredients

• 1.2 kg beef tri-tip (colita de cuadril)
• 6 garlic cloves, minced
• 2 tbsp Dijon mustard
• 2 tbsp olive oil (for rub)
• 2 tsp kosher salt, 1 tsp black pepper
• 1 tbsp chopped fresh rosemary, 1 tsp fresh thyme, 1 tsp dried oregano
• 1 tsp smoked paprika, zest of 1/2 lemon (both optional)
• 1.2 kg waxy potatoes, sliced 8 mm
• 2 large yellow onions, sliced 1 cm
• 3 tbsp olive oil (for vegetables)
• 125 ml dry white wine or beef broth (deglaze)
• 250 ml beef broth (gravy)
• 1 tbsp butter + 1 tbsp flour
• 2 tbsp chopped parsley (garnish)

Do This

• 1. Make a paste: garlic, Dijon, 2 tbsp oil, salt, pepper, herbs, paprika, lemon zest.
• 2. Rub tri-tip all over; marinate 30 minutes (up to 24 hours, chilled).
• 3. Heat oven to 230°C/450°F. Toss potatoes/onions with 3 tbsp oil, salt, pepper; pre-roast 10 minutes.
• 4. Place tri-tip fat-side up on the potato bed; roast 15 minutes at 230°C/450°F.
• 5. Reduce to 180°C/350°F; roast 25–40 minutes until 54–57°C/130–135°F internal for medium-rare.
• 6. Rest beef 15 minutes; keep potatoes warm. Deglaze pan with wine/broth, add stock, thicken with butter+flour.
• 7. Slice against the grain; serve over potatoes with pan gravy and parsley.

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Why You’ll Love This Recipe

• One-pan magic: the tri-tip roasts directly over potatoes and onions, basting them with savory juices.
• Bold yet balanced: garlicky Dijon and fresh herbs make a fragrant crust without overpowering the beef.
• Rosy, tender slices: easy temperature cues and resting guidance for perfect medium-rare.
• Built-in pan gravy: drippings become a silky, deeply flavored sauce in minutes.

Grocery List

• Produce: 1.2 kg waxy potatoes, 2 large yellow onions, 1 head garlic, fresh rosemary, fresh thyme, 1 lemon, fresh parsley
• Dairy: Unsalted butter
• Pantry: Beef tri-tip (colita de cuadril), Dijon mustard, olive oil, kosher salt, black pepper, dried oregano, smoked paprika, dry white wine or beef broth, all-purpose flour, beef broth (additional for gravy)

Full Ingredients

Tri-Tip and Rub

• 1.2 kg beef tri-tip (colita de cuadril), trimmed but with a thin fat cap
• 6 garlic cloves, finely minced
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves, chopped
• 1 tsp dried oregano
• 1 tsp smoked paprika (optional)
• Zest of 1/2 lemon (optional, brightens the crust)

Potato–Onion Bed

• 1.2 kg waxy potatoes (Yukon Gold or similar), peeled if desired, sliced 8 mm thick
• 2 large yellow onions, sliced into 1 cm wedges
• 3 tbsp olive oil
• 1 tsp kosher salt and 1/2 tsp black pepper (for vegetables)

Pan Gravy

• 125 ml dry white wine or beef broth (for deglazing)
• 250 ml beef broth
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp Dijon mustard (optional, to echo the rub)

To Finish

• 2 tbsp fresh parsley, finely chopped

Step-by-Step Instructions

Step 1: Make the garlic–mustard herb paste

In a small bowl, combine the minced garlic, Dijon, 2 tbsp olive oil, kosher salt, black pepper, rosemary, thyme, oregano, smoked paprika (if using), and lemon zest. Stir into a thick paste.

Step 2: Season and marinate the tri-tip

Pat the tri-tip dry. Spread the paste all over, including the sides and any crevices, leaving a slightly thicker layer on the meatier end. Place on a rimmed plate, cover, and marinate 30 minutes at room temperature (or up to 24 hours refrigerated; bring back to room temperature for 30 minutes before roasting).

Step 3: Preheat and start the potato–onion bed

Heat the oven to 230°C/450°F with a rack in the lower-middle position. In a large roasting pan, toss sliced potatoes and onions with 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp pepper. Spread in an even layer. Roast for 10 minutes to jump-start browning.

Step 4: Roast the tri-tip over the vegetables

Remove the pan, stir the vegetables, and create a slight mound in the center. Set the tri-tip on top, fat-side up, positioning the thicker end toward the back of the oven. Return to the oven and roast 15 minutes at 230°C/450°F to set the crust. Then reduce to 180°C/350°F and roast 25–40 minutes more, until an instant-read thermometer in the thickest part reads 54–57°C/130–135°F for medium-rare (60°C/140°F for medium). Begin checking at the 25-minute mark—tri-tip tapers and can finish quickly.

Step 5: Rest the beef; keep vegetables warm

Transfer the tri-tip to a cutting board and tent loosely with foil for 15 minutes. Keep the potato–onion mixture warm in the turned-off oven, uncovered, to preserve crisp edges.

Step 6: Make the pan gravy

Set the roasting pan over medium heat on the stovetop. Add the wine (or 125 ml broth) and scrape up all browned bits. Stir in the 250 ml beef broth and optional 1 tsp Dijon; simmer 2–3 minutes. In a small bowl, mash butter and flour together, then whisk this into the pan. Simmer 2–3 minutes more until glossy and slightly thickened. Season to taste.

Step 7: Slice and serve rosy

Identify the grain of the tri-tip (it changes direction about halfway). Slice the thick end first, cutting 1 cm slices across the grain; rotate the roast as needed so each slice is against the grain. Fan slices over the potatoes and onions, spoon warm pan gravy over the meat, and finish with chopped parsley.

Pro Tips

• Use an instant-read thermometer; doneness can vary because tri-tip is tapered.
• Let the rub sit at least 30 minutes so the salt penetrates for better seasoning.
• Keep the fat-side up during roasting so it renders and bastes the meat and vegetables.
• For extra-crisp potatoes, preheat the empty pan for 5 minutes before adding vegetables.
• Slice strictly against the grain; rotate the roast where the grain changes to keep slices tender.

Variations

• Chimichurri Finish: Serve with a bright chimichurri instead of gravy, or drizzle chimichurri over the sliced meat plus a light pan jus.
• Smoky-Spicy: Add 1/2 tsp chili flakes and 1 tsp additional smoked paprika to the rub; swap half the broth for dark beer in the gravy.
• Grill-Roast Hybrid: Sear the rubbed tri-tip over high heat on the grill 3–4 minutes per side, then finish over the potato bed in a 180°C/350°F oven.

Storage & Make-Ahead

Marinate the tri-tip up to 24 hours ahead. Slice onions and potatoes up to 8 hours ahead and keep refrigerated in cold water; drain and pat dry before roasting. Leftovers keep 3–4 days in an airtight container. Reheat slices gently in gravy on low heat or in a 150°C/300°F oven, covered. Potatoes re-crisp best in a hot skillet or air fryer. The gravy can be cooled and refrigerated up to 3 days; reheat and thin with a splash of broth if needed. Tri-tip freezes well when sliced and covered with gravy (up to 2 months); thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approx. 610 kcal; 42 g protein; 40 g carbohydrates; 30 g fat; 4 g fiber; 980 mg sodium. Nutrition will vary based on trimming, salt type, and how much gravy is served.