Chili-Crusted Tri-Tip Roast

• 1 hr 15 min
• 8 SERVINGS
• 160 Cal
• 23 g Protein

Ingredients:

• 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
• Salt and pepper

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

Cooking:

1. Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
2. Place Roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
3. Remove Roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve Roast across the grain into thin slices. Season with salt and pepper, as desired.