Chili-Crusted Tri-Tip Roast

Chili-Crusted Tri-Tip Roast

Courtesy of The Beef Checkoff 6 Servings • 5 Min. Prep Time • 1 Hr. Cook Time • Steamed broccoli and carrots.


1 beef roast (1-1/2 to 2 lb)

1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. garlic powder


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