BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES

Tri-tip Roast with Rosemary Garlic --
Lean Cut
  • Total Recipe Time: 1-1/4 to 1-1/2 hours
  • Makes 6 to 8 servings

INGREDIENTS

  1. 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  2. 1 tablespoon olive oil
  3. 12 small red-skinned potatoes, halved
  4. 2 medium red, yellow or green bell peppers, cut into eighths
  5. 2 medium sweet onions, cut into 1-inch wedges
Seasoning:
  1. 2 cloves garlic, minced
  2. 1 teaspoon dried rosemary leaves
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon black pepper

INSTRUCTIONS FOR BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES

  1. Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
  2. Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
  3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
Comments (1)
Usage Guidelines.

Debbie Yrigollen

I changed from your olive oil to roasted olive oil, it came out very good. Then I cooked Russet potatoes and onions with olive over the stovetop then in oven. Very good.