|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rotisserie tri-tip roast has a great slow-cooked flavor. A rich southwestern taste is enjoyed due to the aromatic spices in the rub mixture. The roast is marinated in the refrigerator for at least 4 hours but can be allowed to marinate overnight.
Tri-tip roast is an economical piece of meat located in the bottom sirloin area. It is triangular in shape, with nice marbling. This roast can be very tender and juicy, just be careful and don't overcook it as it will get tough. It is the perfect piece of meat for putting on the grill, yet can be challenging to do so because of its shape. Putting it on the rotisserie takes away this issue and allows you to sit back and relax while watching the roast cook.
This rotisserie roast would go well with grilled vegetable kebabs or grilled potatoes.
- 2 to 3 pounds/900 to 1300 grams tri-tip roast
- 2 tablespoons/30 mL ground cumin
- 2 tablespoons/30 mL olive oil
- 1 tablespoon/15 mL garlic (minced)
- 2 teaspoons/10 mL ground coriander
- 2 teaspoons/10 mL coarse salt
- 1 teaspoon/5 mL paprika
- Optional: 1/2 teaspoon/2.5 mL cayenne pepper
- 1/2 teaspoon/2.5 mL black pepper
Gather the ingredients.
Mix together spices—ground cumin, minced garlic, ground coriander, coarse salt, paprika, cayenne pepper, and black pepper—and olive oil in the mixing bowl.
Make shallow slits along the meat and rub in the spice mixture.
Place in a resealable bag anywhere from 4 hours to overnight.
Preheat grill and slide tri-tips onto the rotisserie skewer.
Secure prongs and place them on the grill on high heat for 20 minutes.
Reduce heat to medium-high for the remainder of the cooking time or when the internal temperature is between 150 to 165 F/65 to 75 C.
Allow the roast to rest for 15 minutes before slicing.
Serve and enjoy!
- Check the roast with an instant thermometer to ensure that it is done. It should be between 150 to 165 F.
- To get the juiciest and most delicious flavor, let the meat rest for 15 minutes before slicing. The wait pays off, you will not regret it.
- If there's any roast leftover, you and your family can enjoy it in some scrumptious sandwiches. Just slice it up! You decide whether you want your sandwiches to have it warmed up with melted cheese, or simply sliced and placed on the bun of your choice, then loaded up with lettuce, tomato, and mayo or horseradish.