1 tablespoon dried chipotle chile peppers, seeded and finely chopped
1 tablespoon snipped fresh oregano or 1 tsp dried oregano, crushed
1 tablespoon olive oil
1 tsp ground cumin
½ tsp salt
2 cloves garlic, minced
1-1/2 lb to 2 lb. tri-tip roast
For rub – combine chipotle peppers, oregano, oil, cumin, salt and garlic.
Spread over surface of meat. 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 degree F oven.
For medium rare, roast for 30 to 35 min or until meat thermometer registers 130 degrees F. Cover with foil and let stand 15 minutes.
For medium, roast 40 to 45 min or until meat thermometer registers 140 degrees F. Cover and let stand 15 minutes.
provided by: (Better Homes and Gardens)