2 1/2lb. Holder Brothers dry-aged Tri-Tip Roast
1.5oz. Daddy Hinkle's Southwest 2-part marinade package
1/2c. beef stock 1/4c. Shiner Bock
1/4t. minced garlic 1T. Dijon mustard
Fresh cracked black pepper & salt to taste.
Pre-heat oven to 450 degrees. Place tri-tip in a roasting pan. Top with liquid portion of marinade then sprinkle with the dry seasoning. Place in hot oven, check internal temperature after 20 minutes. When roast is 5-10 degrees under your desired temperature (MR=145 M=160 WD=170) set out on counter & tent with foil for 15 minutes. Meanwhile, place stock, beer, & garlic in the used roasting pan. Boil & de-glaze pan. Reduce slightly, whisk in mustard, salt & pepper to taste. Slice meat into thin slices across the grain, top with sauce.