Mexican Flavors Tri Tip Roast

5 from 2 votes

Mexican Flavors Tri Tip Roast

Complex and savory spices perfume this slow roasted tri-tip for a delicious and very easy Mexican-inspired beef. I like to drizzle this with either a chipotle sauce or chimichurri and serve it with a side of Tajin flavored cucumber ribbons.

Course Main Course

Cuisine Latin American, Mexican

Keyword beef, dairy-free, dinner, easy, egg-free, Latin American, lunch, main, mexican, nightshade-free, nut-free

Prep Time 10

Cook Time 1 30

Total Time 2

Servings

Calories 372kcal

Author Jenny Ross

Ingredients

2 1/2 pound beef tri-tip roast
1 tablespoon Worcestershire sauce make sure it is gluten-free
1/2 tablespoon salt
3 teaspoons chili powder omit for nightshade-free
2 teaspoons smoked paprika omit for nightshade-free
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch nutmeg

Instructions

Preheat the oven to 225ºF.
Combine all seasonings in a bowl and place the tri-tip into a greased baking pan. Rub the Worcestershire all over the beef then sprinkle all over with the seasoning blend, coating the roast evenly and pressing the mixture onto the meat.
Bake for 1 1/2 to 2 hours, flipping the roast over halfway through baking time, until the meat measures 130ºF at the thickest point for medium rare, or until desired doneness.
Remove from oven and cover with foil and rest for 20 minutes. Slice against the grain and transfer to a serving platter. Serve with the pan drippings over the slices.

Nutrition