Slow Roasted Tri-Tip with Confit Garlic and Smoked Chili Rub

Last Updated on November 21, 2023

Simmering garlic in olive oil produces a sweet, golden paste to slather on a roast along with a smoky spice rub.  The meat soaks up all the flavor, and leftover slices make a great sandwich.

Slow Roasted Tri-Tip with Confit Garlic and Smoked Chili Rub

3.68 from 49 votes
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Protein: Beef
Cut: Tri-Tip Roast
Course: Main Course
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 3 people


Dry Rub

  • 1 Tbsp ancho chili powder
  • 1 Tbsp Aleppo chili powder
  • 1 Tbsp chipotle powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp smoked salt
  • 1 Tbsp black pepper coarse ground

Garlic Confit

  • 1 c olive oil enough to cover garlic cloves
  • ½ c garlic whole and peeled
  • 1 tsp kosher salt


  • Preheat oven to 225℉.
  • Bring tri-tip roast to room temperature.
  • Place olive oil and garlic in a small saucepan. Bring to a simmer on low/medium heat and cook until garlic turns soft and golden. Remove from heat, drain oil (reserve oil for future uses) and add kosher salt. Mash garlic into a paste.
  • In a mixing bowl combine spices for dry rub. Rub mix all over tri-tip then spread garlic paste all over tri-tip.
  • Place tri-tip on a wire rack ontop of a sheet pan. Roast in oven for 1½ hours, or until internal temperature of roast reaches 120℉. Let the roast rest for 5 minutes.
  • In a preheated castiron skillet melt ghee on high heat. Once ghee begins to smoke sear tri-tip on all sides for 30 seconds per side.
  • Remove from heatr and let rest 5 minutes before slicing thinly against the grain. Leftovers make a great sandwich or salad!
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Yankel Polak is the Head Chef at ButcherBox.