Tri-Tip Roast (((Delicious))) - cooking recipe

Ingredients

2 1/2 - 3 lbs tri-tip roast
2/3 cup vegetable oil (I use canola)
2/3 cup honey
1/4 cup Worcestershire sauce
1/3 cup red wine vinegar
1 package tenderizing beef marinade
1/4 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon crushed rosemary

Preparation

Combine all ingredients, except garlic and rosemary, and blend well.
Place roast in an oven-proof baking dish.
Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
Preheat oven to 425 degrees.
Sprinkle the garlic powder and crushed rosemary over the top of the roast.
Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
Remove from oven and allow to rest about 5 to 10 minutes.
Carve against the grain and serve, using the juices as a gravy.