Southwestern Tri-Tip Roast - cooking recipe

Ingredients

1 tablespoon dried chipotle chili pepper, seeded and finely chopped (about 2 teaspoons)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves, minced
1 (1 1/2-2 lb) boneless beef tri-tip roast (bottom sirloin)

Preparation

For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425\u00b0F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140\u00b0F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145\u00b0F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155\u00b0F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160\u00b0F.).
Makes 6 to 8 servings.