Chili-Crusted Tri-Tip Roast
Courtesy of The Beef Checkoff 6 Servings • 5 Min. Prep Time • 1 Hr. Cook Time • Steamed broccoli and carrots.| Ingredients |
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| 1 beef roast (1-1/2 to 2 lb) |
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| Rub: |
| 1 Tbsp. chili powder |
| 2 tsp. ground cumin |
| 1 tsp. onion powder |
| 1/2 tsp. garlic powder |
Directions:
1. Heat oven to 425°F. Combine rub ingredients and 1/4 tsp. pepper; press onto beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30-40 min. for medium rare; 40-45 min. for medium done.
3. Remove roast when instant-read thermometer inserted in thickest part registers 135°F for medium rare; 150°F for medium. Let stand 15 min. (Temperature will rise to reach 145°F for medium rare; 160°F for medium.) Carve roast across the grain; season with salt.
* Recipe Courtesy of The Beef Checkoff
Wine Pairings:
Cabernet Sauvignon, Pinot Noir, Merlot