Top 5 Recipes

1	Beef Spaghetti Pie Ole (Avg.Rating: 5)

2	Sloppy Joes (Avg.Rating: 5)

3	Beef Tri-Tip Roast with Rosemary-Garlic Vegetables (Avg.Rating: 5)

4	90's-Style Swiss Steak (Avg.Rating: 5)

5	Sweet Hawaiian Mini Burgers (Avg.Rating: 5)

See Complete List

Most Viewed Recipes

1	Garlic-Herb Crusted Beef Roast (88303 views)

2	Sloppy Joe Bake (66283 views)

3	Pacific Rim Grilled Steak & Noodle Salad (56012 views)

4	Mediterranean Braised Beef (55966 views)

5	Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce (48598 views)

full page (no photo)

full page w/ photo

Rate this Recipe

Average User Rating: 5.0

Your Rating:

Add to My Recipe Box Review this Recipe Add to Shopping List

Beef Tri-Tip Roast with Rosemary-Garlic Vegetables

Recipe

Nutritional Info

Reviews (1)

Beef Tri-Tip with Rosemary-Garlic Vegetables

Total recipe time: 1-1/4 to 1-1/2 hours Makes 6 to 8 servings

Ingredients

1 beef tri-tip roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
12 small red-skinned potatoes, halved
2 medium red, yellow or green bell peppers, cut into eighths
2 medium sweet onions, cut into 1-inch wedges

Seasoning:

2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

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.
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 45 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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.

Nutritional Information Per Serving

Nutrition information per serving (1/6 of recipe): 440 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 6 mg cholesterol; 265 mg sodium; 58 g carbohydrate; 5.8 g fiber; 30 g protein; 11.5 mg niacin; 1.2 mg vitamin B₆; 1.3 mcg vitamin B₁₂; 3.7 mg iron; 28.9 mcg selenium; 5.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Nutrition information per serving (1/8 of recipe): 330 calories; 7 g fat (2 g saturated fat; 4 g monounsaturated fat); 45 mg cholesterol; 199 mg sodium; 43 g carbohydrate; 4.3 g fiber; 22 g protein; 8.6 mg niacin; 0.9 mg vitamin B₆; 0.9 mcg vitamin B₁₂; 2.8 mg iron; 21.7 mcg selenium; 4.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, selenium and zinc; and a good source of fiber, vitamin B₁₂ and iron.

Cook's Notes

Reviews

	Reviewed by rfrederick@sdbeef.org on 2/26/13 excellent choice and easy to prepare.