Tri-tip roast
I wanted to try making a tri-tip roast. This is what I picked up at Fry's:
Here are the instructions from the back:
For the dry rub I took about half a teaspoon of black peppercorns and ground them in a mortar. Then I mixed about the same amount of salt in. Added some garlic powder and sprinkled in some ground chipotle. I rubbed it all over the roast. Popped it into the oven at 425° for 10 minutes, then 300° for 35 minutes since I didn't have a digital thermometer to check the temp.
This three pounder needed more like 50 minutes at 300°. The onions really didn't cook enough to become sweet at the low temperature.
The raw flavor of the peppercorns was a bit too much. Next time use a smaller amount of preground pepper.
The meat itself turned out quite decently.