Tri-Tip Roast Stuffed with Garlic Cloves and Coated in Dijon, Thyme and Rosemary


On Thursday I received a message from a Jenni, a friend from high school. Jenni was the nicest, kindest, and most genuine of people. She was liked by everyone! Jenni was looking for a way to make a sirloin tip roast, but without using oregano. Her husband is not a big fan of oregano and she was wondering if I had a recipe that I’d be willing to share for her to make for her husband that did not include fresh oregano. I was at the bagel shop when I saw her message, so tried to think of a recipe quickly that she could use. She wanted to make the roast for dinner that night.

What I came up with was this … I suggested making little slits in the meat and stuffing the roast with halved cloves of garlic. Next I recommended sprinkling (liberally) the roast with kosher salt and fresh ground pepper before browning it in olive oil to give it a nice crust.

After the meat was nicely browned, I told Jenny it would taste really good if she spread dijon mustard over the roast and then sprinkled it with fresh rosemary and thyme that had been minced.


I also suggested adding fresh peppercorns to the pan. I thought that would just make the house smell even more amazing while the roast was roasting. (I placed 1/2 tablespoon of whole peppercorns into a cheesecloth, tied with a string and placed in the pan).

I mentioned to Jenni that I would try to make the roast the way I suggested to her and then blog about it on Monday (which is today). For my roast, I laid it on a bed of carrots, parsnips, and mushrooms.


For liquid in my roasting pan, I added a half cup of chicken stock and one cup of cabernet wine. I always use Charles Schwab, from Trader Joe’s for cooking, but you can use what you like.


This turned out really well. I loved the way the mushrooms soaked up the red wine, they tasted delicious along with the meat.



  • 1-3/4 pound tri-tip roast
  • 2 tablespoons olive oil
  • 6 – 10 cloves of garlic, depending on your roast size
  • 3 tablespoons dijon mustard
  • 1 small bag of carrots
  • 2 large parsnips
  • 2 8-ounce packages of mushrooms (I used one package of cremini and one package of button)
  • 1/2 tablespoon fresh thyme, minced
  • 1/2 tablespoon fresh rosemary, minced
  • 1/2 tablespoons whole peppercorns (wrapped in a cheesecloth)
  • 1 tablespoon kosher salt
  • 1/2 tablespoon fresh ground pepper
  • 1/2 cup chicken broth
  • 1 cup red wine (I used cabernet)
  • Directions

Preheat oven to 425 degrees. Bring meat to room temperature and pat dry with a paper towel. Cut several slits in the meat and stuff with halved garlic cloves. Sprinkle kosher salt and pepper over both sides of meat.

Peel and cut up carrots and parsnips. Remove stems from mushrooms. Lay in roasting pan and drizzle with olive oil and sprinkle with kosher salt and pepper.

Heat olive oil in dutch oven over medium-high heat. Sear meat until it is browned on both sides. Place meat over bed of carrots, parsnips and mushrooms. Cover roast with dijon mustard and sprinkle with rosemary and thyme. Add “package” of peppercorns to pan. Pour chicken broth and red wine in pan and place in preheated oven for 40-45 minutes for medium. Temperature should be 140 when you remove it from the oven for medium. After it rests for 10 minutes, the temperature will rise to 145. Enjoy!

Until next time, Kris






2 Comments Add yours

  1. Jennifer says:

    Thanks for your kind words! But wow my roast did not look anything like this your’s!! I think the tip roast does not have as much fat so maybdry out more. Think I am going to try with a different cut of meat. Thanks again!!


    1. You’re welcome, Jenny! Try the tri-tip roast and see what happens. They were out of the sirloin tip roast, so I bought this one. There was a thin layer of fat over the top, but not much. I wonder if the sirloin tip roast would stay more moist by putting it in the slow cooker after it’s been browned?


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