Chili-Crusted Tri-Tip Roast Recipe -
Chili-Crusted Tri-Tip Roast Recipe
  • READY IN 50 mins

Chili-Crusted Tri-Tip Roast

Recipe by  

"A simple spice rub transforms tri-tip into a spicy, chili-crusted masterpiece."

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Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    50 mins


  1. Heat oven to 425 degrees F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425 degrees F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
  3. Remove roast when instant-read thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
  4. Carve roast across the grain into thin slices. Season with salt and pepper, as desired.
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  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2010

Excellent seasoning and perfect cook time! I made this with a simple tri-tip roast and it was absolutely delicious. My family devoured it in minutes! The spices really complemented the meat and it's easy to adjust to taste. The spices also create a very flavorful crust. Love it! My only regret is that the center of the roast didn't have as much flavor. Next time, I might cut some slits in the meat and stuff a few garlic cloves in the middle of the meat.

Most Helpful Critical Review
Jan 10, 2011

This was just ok. The meat was very moist and tender but there was just not much flavor at all. I will definitely roast a tri-tip this way again, but will use a different rub or marinade.


19 Ratings

Dec 06, 2010

This recipe came out great! I followed the directions for the seasonings exactly but cooked it in an oven bag and it was very tasty and juicy! Very easy to make.

Aug 04, 2010

This was nice. The trip tip turned out great. I doubled the seasoning because my roast was three pounds and the recipe calls for 1 to 1 and a half pounds. All in all a good dinner.

Aug 24, 2010

The flavor for this recipe is good however, cooking the meat for the length of time at such a temperature made mine very well done. Also, there wasn't much of a 'crust' on my meat. I don't know that I would make this again...

Dec 07, 2010

Had a good flavor but next time I think I'll use blackened seasoning instead of chili power....but I will make it again. Thanks for sharing your recipe!

Nov 05, 2010

This dish came out great. I was making it for my husband and our small boy so instead of chili powder I used paprika and it came out super yummy. My 4year old loved it. My hubby is a big eater and 1.2 pounds fed all 3 of us with rice on the side. I am definately going to make this again.

Aug 02, 2010

Very good!! Made as directed, except my roast was bigger so I increased ingredients by half. Put all the ingredients in a bag, added roast, and shaked. Very easy.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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