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Chili-Crusted Roast

Chili-Crusted Tri-Tip Roast: 4 Servings


  • 1 beef tri-tip roast 32 ounces raw

  • ½ tsp salt

  • ½ tsp pepper

  • Rub:

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon pepper


  • Preheat oven to 425F.

  • 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 425F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

  • Remove roast when instant-read thermometer registers 135F for medium rare; 150F for medium.

  • Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)

  • Carve roast across the grain into thin slices.



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