Miso Roasted Beef Tri Tip

4.50 from 6 votes

This is a very easy recipe with excellent results. The miso rub lends an Asian flair to this roast. You can also add garlic, ginger, and a bit of sesame or chili oil if you like. I like to serve this with oven-roasted bok choy, which I make while the beef is resting. Simply turn the oven up to 400ºF and toss halved bok choy in oil with salt and pepper, arranging them cut side down on a rimmed baking sheet. Cook for 8 minutes or so, until tender crisp, pouring pan juices over them as well during serving.

Course Main Course

Cuisine Asian

Keyword asian, beef, dairy-free, egg-free, main, miso, nightshade-free, nut-free, PSMF

Prep Time 10

Cook Time 1 30

Total Time 2

Servings

Calories 374kcal

Author Jenny Ross

Ingredients

2 tablespoons white miso paste
1 tablespoon monk fruit powdered
2 tablespoons gluten-free soy sauce or coconut aminos
2 1/2 pound beef tri tip roast

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Instructions

Preheat the oven to 225ºF.
Combine miso paste, coconut aminos, and monk fruit in a bowl and place the tri tip into a greased baking pan. Rub all over with the miso mix, coating the roast evenly.
Bake for 1 1/2 to 2 hours, flipping the roast over halfway through baking time, until the meat measures 130ºF at the thickest point for medium rare, or until desired doneness.
Remove from oven and cover with foil and rest for 20 minutes. Slice against the grain and transfer to a serving platter. Serve any pan drippings over the slices.

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