1 Dried chipotle chile pepper, broke open, seeded, and crushed (about 2 teaspoons)
1 Tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 Tablespoon olive oil
1 Teaspoon ground cumin
1/2 Teaspoon salt
2 Cloves garlic, minced
1 1 1/2 to 2 Pound boneless beer tri-tip roast (bottom sirloin)
For rub, combine chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread rub over meat’s surface using your glove-covered hands; rub it in.
Cover and chill for 6 to 24 hours.
Place meat on a rack in a shallow roasting pan. Insert an over-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 135 degrees.
Cover with foil and let stand 15 minutes.
The temperature of meat after standing should be 145 degrees.
For medium, roast for 40 to 45 minutes or until meat thermometer registers 150 degrees.
Cover and let stand 15 minutes.
The temperature of meat after standing should be 160 degrees.