Prep your ingredients for the marinade: Pinot Noir wine, olive oil, soy sauce, molasses, four cloves of fresh garlic that are minced, dried oregano and a black pepper mill to cover the meat.
Tri-Tip roasts will be sold untrimmed, with the fat on. If you work with a butcher you can ask them to trim most of the fat off for you.
With most of the fat removed from the surface, we're allowing the meat to be properly tenderized and flavored by the marinade. There will be enough fat ribboned on the inside and slightly left on the outside, to give the right amount of juiciness and perfect bite.
When your roast is trimmed and ready, liberally cover with fresh-cracked black pepper.
Place the roast in a sealable bag.
Inside the bag, or in a separate bowl, mix all of the ingredients provided (except for the pepper): wine, olive oil, molasses, soy sauce, garlic, oregano.
Pour all of the marinade into the bag with the roast.
Try to remove most all of the air from the bag and allow the meat to be fully covered in the marinade. Chill in the refrigerator for about 24 hours.