Southwestern Tri-Tip Roast

• 1 tablespoon dried chipotle chili pepper, seeded and finely chopped (about 2 teaspoons)
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 (1 1/2-2 lb) boneless beef tri-tip roast (bottom sirloin)

1. For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425u0b0F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140u0b0F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145u0b0F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155u0b0F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160u0b0F.).
3. Makes 6 to 8 servings.

chili pepper, fresh oregano, olive oil, ground cumin, salt, garlic, boneless beef tritip roast

Taken from www.food.com/recipe/southwestern-tri-tip-roast-502564 (may not work)