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Dry Rub Roasted Tri-Tip Recipe by Leah

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Tri-tip is a popular cut of meat in this area, especially at barbecues.  It’s easy to see why.  The cut is full flavored, relatively low in fat content, and all at a comparatively lower cost.  Plus, it’s easy to prepare!  We love to make extra and slice the meat more thinly to make sandwiches.  Just lay the meat on some sourdough, drizzle your favorite barbecue sauce (not too much. You don’t want to overwhelm the flavor of the meat), add a slice of Pepper Jack and you’re all set.


Dry Rub Roasted Tri Tip



Dry Rub Roasted Tri-Tip

yield: 6-8 servings




1 whole tri-tip (or santa maria cut), about 2 lb

soy sauce

2 Tbsp olive oil

dry rub

1 1/2 Tbsp kosher salt

1 1/2 Tbsp granulated garlic

1 heaping tsp black pepper

1 Tbsp brown sugar

1/4 tsp cayenne

1/4 tsp ground cloves

1/4 tsp cinnamon

1 Tbsp cocoa powder



Mix together the dry rub ingredients.  Set aside.  Coat your tri-tip with soy sauce.  Allow it dry a little until sticky.  Then, sprinkle your tri tip with the dry rub, massaging all over.  Wrap the tri tip in plastic wrap and refrigerate overnight.


Roasting Method

Remove the tri-tip from the refrigerator 1 hour prior to cooking.  Preheat your oven to 425 degrees F.  In a large, heavy oven-proof skillet heat 2 Tablespoons olive oil over high.  Add the tri-tip fat-side down.  Turn the heat to medium-high and sear the roast for about 4 minutes.  Turn the roast so it’s fat-side up and place the skillet in the oven (or transfer to a shallow pan).  Roast 30-40 minutes or until an instant read thermometer registers 130 degrees when inserted into the thickest part of the meat.  Rest roast on a cutting board and tent with foil for 15-20 minutes.  Slice against the grain and serve.


Grilling Method

Remove the meat from the refrigerator an hour before cooking.  Prepare charcoal grill or heat a gas grill to high.  Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.  Turn the roast and sear other side for about the same time.  Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.  Turn meat again and cook another 8 to 10 minutes.  Flip and cook again.  A 2-pound roast will require about 20 to 25 minutes total cooking time.  The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.  Rest roast on a cutting board and tent with 15 to 20 minutes.  Slice against the grain and serve.




Tri-Tip roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Serve It Sundays – Three Envelope Roast

Did you know that it’s quite easy to torture a nerd? Just take away their wifi. *grin* My modem died days back and I’ve been kicking it 4G in the meantime. It’s amazing how much housework and crocheting gets done when I can’t access SL, Amazon Prime, or my games. Pinterest only works part of the time without the wifi, so I’ve been rather productive. Lol. However, that also means that when I want to blog I have to try and do it through my phone, which has become a bit awkward now. The laptop is a little bit easier for me now, so a few potential posts have been put off until I’m running on full service again. *grin*

In the meantime, I wanted to share a super easy recipe I have been using. I found it on Pinterest, although it hails from originally. If you follow me on Pinterest you’ll find the pin, plus my notes about it and the direct link, on my Successful Pins board.

First off, start with a 3-4 pound bottom round roast (although I’ve done a 4.5 lb. with an extra half hour of cooking and it was still perfect). Trim what you can and put it in your crockpot. In a measuring bowl combine one cup of water, one cup of salsa, one envelope of Italian Dressing powder mix, one envelope of onion soup mix, and one packet of Au Jus mix. (Now, after my first by the book try, I’ve changed out the salsa for an additional cup of water and two beef bullion cubes. I like the flavor and texture better, but this goes to show how easy it is to tailor this recipe to your preferences.) Once you whisk everything together pour the mixture over the roast, cover it, and cook the roast in your crockpot for 8-10 on low. Maybe my roasts are always a bit stubborn, but 10 hours is my sweet spot for some reason, with 10.5 hours for a 4.5 pound roast. You know it’s ready when you can shred it with your fork (or when you try to lift it with your tongs and it falls apart lol).

Now, you can ladle your broth mixture into a saucepan and thicken it into gravy if you’d like, but honestly we love to pour it as is right over some hot rice, and then nibble the roast. If there is any broth left over after our second meal, I keep it and use it over mashed potatoes or we soak it up with some biscuits. It is sooo tasty! The one thing I really want to caution against is adding salt. It’s tempting, since most crockpot meals tend to be a bit bland, but with the packets (and especially if you use bullion), there’s quite a bit of sodium all ready.

The original recipe states that they use the shredded meat on sandwiches, but ours never makes it that far. Truth be told there’s always a chunk missing before dinner time anyway because the last two hours of smelling it throughout the house is pure torture and no one can see me attack it like a rabid bear. *grin*

Here’s a quick look at the yummy dinner. Please forgive me, but the rice and broth were irresistible, so it doesn’t look quite as nice as it did. *grin*


I hope you enjoy it as much as we do. The best part is that it’s so easy that you can make it a go to when you know it’ll be a busy day. There’s maybe 5 minutes of fuss, and that’s if you have a lot of trimming. 🙂 Now that’s something to cheer about!

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