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Cocoa Rub for Roast

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Chocolate takes deserts to awe inspiring heights, but to limit such a versatile ingredient to the sweets table is a short-sighted mistake all too many people make. Take a walk on the wild side and see how just a little bit of cocoa powder can infuse an ordinary roast with extraordinary flavor.

Ingredients

  • 2-4lb Tri-tip roast or your preferred cut of meat.
  • 3 tsp 100% unsweetened cocoa powder (not hot cocoa mix!)
  • 2 tbsp Brown Sugar
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • 1 tbsp Garlic Powder
  • ½ tbsp Ground Cumin
  • 1 tbsp Black Pepper
  • 1 tsp Smoked Paprika
  • Olive oil
  • ¼ cup of Wine
  • 1

    Trim roast of some of the excess fat and pat dry.

  • 2

    Mix all the dry ingredients together to make the dry rub.

  • 3

    Using your hands, coat the roast liberally with the rub. You want every inch of your roast to be covered with the blend of spices.

  • 4

    Allow the roast to sit for at least 30 minutes to let the flavors of the rub start to work their way into the meat.

  • 5

    Preheat your oven to 425°F.

  • 6

    In a large dutch oven on a hot stove, pour a couple tablespoons of olive oil. When the oil is hot, place the roast, fat side down, in the dutch oven to sear. Cook the roast on that side for 3 minutes or until it comes up easily. Flip the roast over and cook for an additional 3 minutes or so on the other side.

  • 7

    Once the roast has been nicely seared, slide into the oven.

  • 8

    Roast for 10 to 15 minutes per pound (start checking the internal temperature at about 20 minutes for a medium sized roast). Cook until internal temperature in the thickest part of the meat reads 125°F for rare meat, 135°F for medium-rare and 145°F for medium. (The roast in the photo was pulled from the oven at 135°F.)

  • 9

    Allow meat to rest for 10 minutes before slicing. You can cover it with a foil tent to keep it warm.

  • 10

    Set the dutch oven back on the stove. Add the wine (red or white), using a wooden spoon to scrape up any roast drippings that have attached to the bottom of the pan to make a nice au-jus sauce.

  • 11

    Cook on low heat until the alcoholic smell from the wine has evaporated.

  • 12

    Slice roast against the grain and add any new juices and drippings to the dutch oven.

  • 13

    Serve roast with au-jus on the side.

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