Tri Tip Roast
Tri Tip Roast is the perfect meaty main when you need to serve a small crowd with minimal effort. It takes just minutes to put together a simple seasoning blend that packs a lot of flavor without too many ingredients. After that the oven does all the work! I recommend seasoning the roast a day ahead of time - you will be richly rewarded for your advanced planning.
Servings 8
Calories 228kcal
Ingredients
- 2 ½ pounds tri tip roast
- 1 tablespoon peppercorns
- 2 ½ teaspoons sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
Instructions
- 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.
- 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.
- Preheat your oven to 400°F.
- Place the roast in a roasting pan with a flat rack.
- Roast for 25 to 30 minutes, until the internal temperature reaches 125°F.
- Rest for 10 to 20 minutes and then slice against the grain.
Nutrition
Calories: 228kcal | Carbohydrates: 1g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 92mg | Sodium: 802mg | Potassium: 479mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 130IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 2mg