Mustard is a highly popular and widely used condiment that has sparked interest among nutritonists. Its selenium and magnesium have anti-inflammatory properties and may help reduce blood pressure. Its phytonutrients seem to inhibit the growth of certain cancer cells. Mustard also stimulates the saliva glands, aiding in digestion. I like to use Dijon mustard for the crust on this tri-tip, but you can use any flavorful prepared mustard. As with all red meat, the lysine in the beef repairs tissue and helps skin build new collagen. I use grass-fed beef for its Omega-3s and other healthful fats.
1 tri-tip (about 2-3lb.) grass-fed beef roast
1/4 cup Dijon mustard
3 Tbs. seasoned garlic salt
3 Tbs. sweet mesquite seasoning
1. Spread the Dijon mustard over the tri-tip and refrigerate overnight.
2. Preheat oven to 200 degrees. Remove the tri-tip from refrigerator. Sprinkle with the garlic salt and mesquite seasoning.
3. Bake at 200 degrees for 2 hours.
4. Turn up the heat to broil. Broil the roast until top is browned and sizzling, about 10 minutes.
5. Remove the roast from oven and allow it to sit for 30 minutes before slicing.