This dry rub roast recipe is from Terry Stuart Forst. She is the President of the Oklahoma Cattleman’s Association and it has been handed down in her family. This is done with a beef tri-tip roast but should work equally well with bison.  This dish along with loaded mash potatoes was today’s Sunday lunch.

• 1 Beef, tri-tip Roast, 1 1/2 to 2 pounds
• Sea Salt and Pepper to taste

Dry Rub:

• 1 tablespoon Chili Powder
• 2 teaspoons ground Cumin
• 1 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Red Pepper

Preheat oven to 425 F.

Combined dry ingredients together in a small bowl. Coat all surfaces of the roast. Place a roasting rack in a roasting pan.  Don’t add water or cover. Roast for 30 to 40 minutes for medium raw; 40 to 45 minutes for medium.

Remove roast from the oven when a meat thermometer reads 135 F for medium rare and 150 F for medium.  Place roast on a carving board and tent aluminium foil over it. Let stand for 15 minutes to rest. Carve across the grain in thin slices.