1. Remove the tri-tip from the oven 30 minutes ahead of the time you plan to start cooking to give it a chance to warm up.
2. Heat up the oven to a temperature of 350 degrees, do this about 15 minutes ahead of the cooking time.
3. In a large, heavy ovenproof pan, pour 2 tablespoons of olive oil or any other cooking oil. Heat up the pan at a high temperature.
4. Place the tri-tip, with the flat side facing downwards, on the hot pan. Increase the heat to a medium-high level and sear the tri-tip for 4 minutes. Flip the roast and sear the other side, then place the tri-tip pan in the oven.
5. Reduce the oven’s temperature to 225 degrees Fahrenheit right away. Cook the tri-tip for 15 minutes per pound, checking after 30 minutes using an instant-read thermometer. It’s medium-rare when the temperature reaches 130 degrees, and by this time, you can remove the pan from the oven.
6. Transfer the tri-tip to the cutting board. Wrap the tri-tip in aluminum foil and lay aside for 10 to 15 minutes to settle the juices.
7. Remove the tri-tip from the foil and slice it thinly across the grain (this means that you should cut against the meat fibers). Serve the tri-tip on a dish with a side of BBQ sauce or steak sauce, if desired.

This recipe for slow-cooked tri-tip in the oven delivers such tender and delicious roasted results, and we definitely recommend it for you to try. If you’d like even more ideas to explore for slow cooking tri-tip roasts in the oven, then we suggest that you watch this video recipe.