Cajun Tri-Tip Roast

Cajun Tri-Tip Roast 3 to 4 Lb piece of Tri-tip Beef 1/2 Cup Cajun Dry rub (recipe below) Olive oil for Rubbing the meat 1 Brown Onion, Halved Trip the excess fat from the Tri-tip. With the tip of a sharp knife, score the meat in several places. Rub the surface of the meat with Olive oil. Sprinkle the Rub seasoning all around the meat to form a nice thick crust. Wrap the meat with Plastic wrap tightly and let it marinate for about 6 hours or overnight. Place a rack in ovenproof deep tray. Cut the Onion in half and place it under the rack in the pan. Pour in 2 cups of water in the pan making sure the water is not touching the meat, place the tri-tip on the rack. Cover with foil and cook in a preheated 325F oven for about 2 hours. Remove the foil and place back in the oven to brown the surface. Slice and Serve. CAJUN DRY RUB SEASONING Dry rubs seasoning can be rubbed onto meat, fish, or poultry or added to gumbo, pastas, or almost any dish that you want to spice up. Makes about 2 ½ cups: 8 Tbls Paprika 3 Tbls Cayenne Pepper 6 Tbls Black Pepper 4 Tbls garlic granules (or 2 tbls garlic powder) 3 Tbls onion granules (or 1 ½ tbls onion powder) 6 Tbls sea salt 2 Tbls ground Cumin 4 Tbls dried Oregano 4 Tbls dried Thyme Combine all the ingredients, blending well. Store in an airtight container