Where's the Beef?

I am chickened OUT!!  Seems I've had nothing around but chicken for weeks on end..so I went out in search of a great roast and a great new rub recipe for it. 
Here is what I found (with my own modifications, of course!)

I bought a 2.5 pound tri tip roast for this recipe.
The spice rub is as follows:

1 1/4 T. paprika
1/2 T. sea salt
1 tsp. garlic powder
1/2 tsp ground pepper
1/2 tsp. onion powder
1/2 tsp ground cayenne
1/2 tsp. dried oregano
1/2 dried thyme
2 T. olive oil

Preheat oven to 350
In a small bowl, mix all the spices together.  Stir in the olive oil and then let the mixture sit for about 15 minutes.
Line a cookie sheet with aluminum foil..so you can rub the spices onto the roast and then just toss the foil away when you're done.  Its best to cook the roast in a roasting pan.
 Put the roast on the foil and cover on all sides with the spice mixture

Roast about 1 hour depending on the size of your roast, or to a min. internal temp of 145.  Let your roast sit about 20 minutes before slicing.

I served up the tri-tip with my garlic mashed potatoes and some green beans tossed with bacon pieces, sunflower seeds and some shredded parm...the gravy is just a standard simple gravy made with some of the drippings, a little bit of beef broth and corn starch.