Preheat oven to 425 degrees.
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Combine the spices and rub liberally all over the tri-tip. Place the tri-tip on a roasting rack.
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Add the broth, bourbon and potatoes to the roasting pan.
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Place the roasting rack with the tri-tip in the pan over the potatoes.
Roast uncovered 30 minutes for medium rare (130-140 degrees). Add 10-30 minutes for medium (140-150 degrees) or well done (150-165 degrees).
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Increase the oven to broil and broil for 5 minutes to sear the outside of the meat.
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Remove from the oven. Brush or pour on the bourbon glaze.
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Cover with foil and rest for 10-15 minutes.
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Slice and serve with additional bourbon glaze and the roasted potatoes.