Ingredients:

• 1 (1 1/2 pound) beef tri tip roast, trimmed
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram

• 1 teaspoon dry mustard
• salt and ground black pepper to taste
• 1/3 cup red wine or a tad more as needed, and you need to pour yourself a glass of course.
• 1 tablespoon olive oil, or as needed

Add all dry ingredients on the list to a bowl and mix them

• Prep

  10 m

• Cook

  35 m

• Ready In

  8 h 50 minutes or more if you marinate overnight

1. Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a glass baking dish, seal the dish securely with saran wrap, and refrigerate, 8 hours to overnight. uncover the dish, carefully drizzle the red wine into the herbs covering all the meat, turn it over and repeat so that the meat is fully covered 4 hours before cooking.  Reseal the dish securely with saran wrap and place back into the refrigerator.
2. Preheat oven to 450 degrees F (230 degrees C). 
3. Take the meat out of the refrigerator, uncover, drizzle both sides with olive oil sparsely. Place meat in the oven.
4. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

BAM!