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A roast is a cut of beef, thicker than two inches, that is suitable for cooking by dry heat on a rack in a shallow open pan in the oven or in a covered grill (indirect heat).
This recipe is courtesy of the National Beef Council.
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| Chili Crusted Tri Tip Roast |
Ingredients
(6 servings - 164 calories, 7 grams fat, 23 grams protein and 1 gram carb per serving)
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| 1-1/2 to 2 pound |
beef tri-tip roast |
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salt and pepper, to taste |
| 1 tbsp |
chili powder |
| 2 tsp |
ground cumin |
| 1 tsp |
onion powder |
| 1/2 tsp |
garlic powder |
| 1/4 tsp |
pepper |
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- Heat oven to 425°F.
- Combine dry 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°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
- 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 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast across the grain into thin slices.
- Season with salt and pepper, as desired.
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