Chili-Crusted Tri-Tip Roast
1 to 1-1/4 hours
- 1 beef tri-tip roast (1-1/2 to 2 lb)
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Heat oven to 425°F. Combine rub ingredients and 1/4 tsp pepper; press onto 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 inserted in thickest part registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to reach 145°F for medium rare; 160°F for medium.) Carve roast across the grain; season with salt.