Ingredients
10
10 servings
- •1 tablespoon salt
- •1 ½ teaspoons garlic salt
- •½ teaspoon celery salt
- •¼ teaspoon ground black pepper
- •¼ teaspoon onion powder
- •¼ teaspoon paprika
- •¼ teaspoon dried dill
- •¼ teaspoon dried sage
- •¼ teaspoon crushed dried rosemary
- •1 (2 1/2 pound) beef tri-tip roast
Instructions
- Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
- Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
- Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
Nutritional Facts
Per 10 servings
- Calories: 214
- Carbohydrate: 0g
- Fat: 9g
- Fiber: 0g
- Protein: 30g
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