Hoisin-Marinated Tri-Tip Roast

Ingredients

• Hoisin sauce

  Ready-to-serve

  ¼ cup or 64g

• Ginger root

  Raw

  2 tsp or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  32 oz or 907g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Combine hoisin sauce, ginger, garlic, vinegar, soy sauce, and pepper in a bowl. Rub the mixture all over the roast, ensuring it's well coated. Place in a glass baking dish, cover, and refrigerate for at least 5 hours or overnight.
2. Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 375°F.
3. Pat the roast dry with paper towels to remove excess marinade, reserving the marinade.
4. Heat olive oil in a large frying pan over medium-high heat. Sear the roast for about 2 minutes per side until browned.
5. Transfer the roast to a small roasting pan, fat side down. Optionally score the fat. Cover with reserved marinade and bake until the internal temperature reaches 135°F for medium rare, about 25-30 minutes.
6. Remove from the oven, cover loosely with foil, and let rest for 15 minutes before slicing across the grain.