Roast is given a spice rub and cooked with a pan under the grill to catch the drippings. These can be combined with packaged au jus mix for great French dip sandwiches.
INGREDIENTS (for 8 servings):
- 4 pounds tri-tip roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Prepare an outdoor grill for indirect heat, and lightly oil grate.
In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).