Tri-Tip Roast
Ingredients
The roast
The seasoning
-
1
tablespoon
peppercorns
-
2 ½
teaspoons
sea salt
-
1
teaspoon
smoked paprika
-
1
teaspoon
mustard powder
Instructions
- Crush the peppercorns using a mortar and pestle or a skillet.
- Combine the crushed peppercorns with salt, paprika, and mustard powder in a small bowl.
- Spread the dry rub evenly on the tri-tip roast and wrap it tightly with plastic wrap.
- Refrigerate the roast for at least 6 hours, up to 24 hours.
- Preheat the oven to 400°F.
- Place the roast in a roasting pan with a flat rack and roast for 25 to 30 minutes until the internal temperature reaches 125°F.
- Rest the roast for 10 to 20 minutes before slicing against the grain.
Nutrition Facts (estimated)
Servings
8
Calories
228
Total fat
11g
Total carbohydrates
1g
Total protein
29g
Sodium
802mg
Cholesterol
92mg
You might also like