Southwestern Tri-Tip Roast

This low-fat roast recipe uses chipotle peppers and cumin to add flavor without fat to this easy meal.

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10 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
15 mins
Chill:
6 hrs
Roast:
30 mins 425°F
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Southwestern Tri-Tip Roast

Ingredients
1
tablespoon dried chipotle chile peppers, seeded and finely chopped (about 2 teaspoons) (see tip, page 000)
1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1
tablespoon olive oil
1
teaspoon ground cumin
1/2
teaspoon salt
2
cloves garlic, minced
1
1 1/2 pound boneless beef tri-tip roast (bottom sirloin)

Directions

  1. For rub, combine 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 425 degree F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140 degrees F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F. (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155 degrees F. Cover and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.)
  3. Makes 6 to 8 servings

Nutrition Facts

(Southwestern Tri-Tip Roast)
    Per serving:
  • 156 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 4 g monounsatured fat),
  • 45 mg chol.,
  • 248 mg sodium,
  • 1 g carb.,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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