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Chili-Crusted Tri-Tip Roast

Posted By Diabetic Gourmet On In Beef and Lamb and Pork Dinner Recipes,Beef Recipes for Christmas,Beef Recipes for Easter,Beef Recipes for Passover,Christmas Main Dishes,Christmas Recipes,Diabetic Recipe Archive,Easter Dinner Recipes,Easter Recipes,Holiday and Special Occasions,Main Course Recipes,Main Dishes for Passover,Passover Recipes,Thanksgiving Beef Recipes,Thanksgiving Main Dishes,Thanksgiving Recipes | No Comments
Chili-Crusted Tri-Tip Roast recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


Directions

  1. Heat oven to 425F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
  3. Remove roast when instant-read thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
  4. Carve roast across the grain into thin slices. Season with salt and pepper, as desired.


Nutritional Information Per Serving:


Calories: 164
Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 0.8 grams
Sodium: 61 miligrams
Cholesterol: 6 miligrams
Protein: 23 grams
Carbohydrates: 1 grams


Source: The Beef Checkoff