1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
Salt and pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
Place Roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Remove Roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve Roast across the grain into thin slices. Season with salt and pepper, as desired.
Nutrition information per serving: 164 Calories; 63 kcal Calories from fat; 7 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 6 mg Cholesterol; 61 mg Sodium; 1 g Total Carbohydrate; 0.8 g Dietary Fiber; 23 g Protein; 1.9 mg Iron; 6.6 mg Niacin; 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.2 mg Zinc; 26.5 mcg Selenium;