Southwestern Tri-Tip Roast


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

Southwestern Tri-Tip Roast
Photo: Jason Donnelly
Prep Time:
15 mins
Chill Time:
6 hrs
Roast Time:
30 mins
Stand Time:
15 mins
Total Time:
7 hrs


  • 1 chipotle pepper in adobo sauce, seeded and finely chopped

  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • 2 cloves garlic, minced

  • 1 1.5-2 pound boneless beef tri-tip roast (bottom sirloin)


  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.)

Nutrition Facts (per serving)

156 Calories
7g Fat
1g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 156
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 248mg 11%
Total Carbohydrate 1g 0%
Protein 21g
Vitamin C 0.6mg 3%
Calcium 10.1mg 1%
Iron 2mg 11%
Potassium 344mg 7%
Folate, total 8.1mcg
Vitamin B-12 2.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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