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Chili-Crusted Tri-Tip Roast
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Serves 6 to 8 |
Seasoned to perfection! Absolutely enjoyable!
|1 1.5 to 2 lbs. beef tri-tip roast|
|salt and pepper|
|1 Tbsp. chili powder|
|2 tsp. cumin, ground|
|1 tsp. onion powder|
|1/2 tsp. garlic powder|
|1/4 tsp. pepper|
- Heat oven to 425 degrees F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425 degree F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
- Carve roast across the grain into thin slices. Season with salt and pepper, as desired.
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