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Oven Roasted Spicy Tri-Tip Roast (5/21/2010)

Oven Roasted Spicy Tri-Tip Roast

1 ½ teaspoons Chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon salt
1 teaspoon fresh oregano, chopped or ½ teaspoon dried oregano, crushed
1 teaspoon fresh rosemary, chopped or ½ teaspoon dried rosemary, crushed
½ teaspoon onion powder
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
2-3 pound Tri-Tip Roast

In a small bowl, mix together chili powder, cumin, garlic powder, salt, oregano, rosemary, onion powder and cayenne pepper.

Brush both sides of roast with lemon juice. Sprinkle each side with some of the chili powder mixture. Rub all over to cover surface with dry rub. Wrap in plastic wrap and refrigerate 1 hour or up to overnight. Before cooking, remove from refrigerator 45-60 minutes to bring to room temperature.

When ready to roast, preheat oven to 425-degrees F. Insert a meat thermometer into center of roast. Place roast on a rack set in a shallow roasting pan. Roast, uncovered, for 30-35 minutes for medium rare (130-135-degrees), 40-45 minutes for medium (140-145-degrees). Remove roast from oven. Cover with foil and let stand 15 minutes. (Cooking times will vary. Temperature will rise another 5-10 degrees while meat rests).

To serve, thinly slice roast across the grain. You can also par boil some new red potatoes in advance, refrigerate them, then when ready to cook, sprinkle some of the chili powder mixture over them in a bowl, toss and once the roast is out of the oven, cook them at 425-degrees F for 15 minutes and serve with the Tri-Tip roast.

Tri-Tip Roast is on sale at Cremer's on Rhomberg Avenue this week for $3.99 per pound, through Sunday, May 23, 2010 or while supplies last.

This week's recommended wine from Van's Liquor Store in East Dubuque-Bogle wines, all types, $9.99 750ml bottle through Monday, May 24, 2010.

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