- 1 tablespoon kosher salt
- 1 tablespoon finely ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon beef bouillon granules
- 1 (3 pound) beef tri-tip roast
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
- Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
- Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.
04/04/2018
recipepes.com
Santa Maria-Style Tri Tip Roast, recipe
PT15M
PT1H
5
455 calories
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