Serves 6-8

• 2 1/2 pounds tri-tip roast
• 3 tablespoons olive oil or butter
• 1½ teaspoons garlic salt
• 1½ tablespoons salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 2 teaspoons minced garlic
• 1 teaspoons oregano
• 1 teaspoon rosemary
• 1/4 cup extra virgin olive oil
• 1 teaspoon liquid smoke (optional)

  Sautéed Mushrooms:

• 8 ounces Baby Bella Mushrooms, sliced
• 1 medium onion, sliced
• ½ teaspoon of salt
• 4 tablespoons olive oil or salted butter
• pepper to taste

1. Mix together all spices with the olive oil and rub over the roast. Allow to marinate in the refrigerator for 1 hour to 2 days.
2. Preheat the oven to 400°F.
3. Remove the roast from the refrigerator, and sear the roast in olive oil or butter in a large frying pan. You want both sides of the roast to have a golden brown crisp.
4. Move to a baking sheet and place it in the oven for approximately 20-30 minutes. Aim for 10 minutes per pound of roast.
5. In a separate frying pan, melt the 4 tablespoons of salted butter.
6. Add the sliced mushrooms, onion, and salt to the melted butter.
7. Sauté over medium-high heat for 7-10 minutes.
8. Remove the tri-tip from the oven. Dribble the juice left from the oven pan over the tri-tip after cutting. Top with sautéed mushrooms and serve.