Low-oven roast beef tri-tip

Mix a dry rub of kosher salt, black pepper, smoked paprika, garlic powder, cayenne, and dried and fresh rosemary.

Note where the grain changes direction between the top third and the tail of the tri-tip, to cut it there later.

In a roasting pan, coat the tri-tip very generously with the rub, pressing the excess onto the edges.

Roast in the center of a very low 225 degree oven about an hour and a half, to 130 internal in the thickest part for medium rare, flipping halfway; searing first is optional.

Cover and rest about 20 minutes.

Add about half a cup of beef or chicken broth to the pan drippings.

Cut in two where the grain changes, then slice each piece across the grain; spoon over the diluted drippings.