SOUTHWESTERN TRI-TIP ROAST

Southwestern Tri-Tip Roast image

Provided by ElizabethKnicely

Time P1DT1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon dried chipotle chili pepper, seeded and finely chopped (about 2 teaspoons)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves, minced
1 (1 1/2-2 lb) boneless beef tri-tip roast (bottom sirloin)

Steps:

For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155°F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.).
Makes 6 to 8 servings.

Nutrition Facts : Calories 17.5, Fat 1.8, SaturatedFat 0.2, Sodium 146, Carbohydrate 0.5, Fiber 0.1, Protein 0.1