Tri Tip Roast

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– 2 ½ pounds tri tip roast – 1 tablespoon peppercorns – 2 ½ teaspoons sea salt – 1 teaspoon smoked paprika – 1 teaspoon mustard powder

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– Crush the peppercorns with a mortar and pestle, or place them on a cutting board and use a skillet to crush them. – Put the peppercorns in a small bowl and combine with the salt, paprika, and mustard powder.

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– Spread the dry rub on the tri tip. Wrap the roast tightly with plastic wrap. Refrigerate for at least 6 hours, or up to 24 hours.

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– Preheat your oven to 400°F.

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– Place the roast in a roasting pan with a flat rack.

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– Roast for 25 to 30 minutes, until the internal temperature reaches 125°F.

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– Rest for 10 to 20 minutes and then slice against the grain.

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