Ingredients
8
8 servings
- •2 tablespoons kosher salt
- •1 tablespoon freshly ground black pepper
- •1 tablespoon smoked paprika
- •1 teaspoon garlic powder
- •0.25 teaspoon cayenne pepper
- •1 teaspoon dried rosemary
- •1 tablespoon chopped fresh rosemary leaves
- •1 (2 1/2 pound) beef tri-tip roast
- •0.5 cup beef broth
Instructions
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutritional Facts
Per 8 servings
- Calories: 274
- Carbohydrate: 1g
- Fat: 12g
- Fiber: 1g
- Protein: 38g
- Sugar: 0g
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