Ingredients
8
8 servings
- •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
- •½ teaspoon dried sage
- •¼ teaspoon lemon pepper
- •¼ teaspoon seasoned salt
- •¼ teaspoon beef bouillon granules
- •1 (3 pound) beef tri-tip roast
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 331
- Carbohydrate: 3g
- Fat: 14g
- Fiber: 1g
- Protein: 46g
- Sugar: 0g
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