Pepper-Crusted Tri-Tip Roast with Garlic-Cherry Sauce

Ingredients:

• Swift Tri-Tip Roast

Rub:

• 1 Tbsp coarsely crushed mixed peppercorns (black, white, green and pink)
• 2 tsp minced garlic

Sauce:

• 1/3 C dry sherry
• 2 cloves garlic, thinly sliced
• 4 tsp cornstarch
• 1 can (14 to 14-1/2 ounces) of beef broth

Directions:

1. Preheat the oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven for 30 to 40 minutes for medium-rare; 40 to 50 minutes for medium doneness.
3. Remove roast when an instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, prepare Sauce. Combine sherry and garlic in a small saucepan; bring to a boil. 
5. Cook 1 to 2 minutes or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir for 2 to 3 minutes or until slightly thickened. 
6. Season with salt and ground black pepper, as desired.
7. Carve roast across the grain into thin slices. Serve with sauce.
8. Enjoy!