ROASTED SUN-DRIED TOMATO BEEF TRI-TIP & POTATOES

Roasted Sun-Dried Tomato Beef Tri-Tip & Potatoes --
Lean Cut
  • Total Recipe Time: 1 to 1-1/4 hours
  • Makes 6 to 8 servings

INGREDIENTS

  1. 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  2. 1/2 cup reduced-fat Italian dressing
  3. 1/4 cup drained sun-dried tomatoes (oil-packed)
  4. 1/4 cup water
  5. 1-1/2 pounds small red-skinned potatoes (about 2-inch diameter), cut in eights
  6. 2 tablespoons grated Parmesan cheese
  7. Salt and pepper
  8. Fresh chopped parsley (optional)

INSTRUCTIONS FOR ROASTED SUN-DRIED TOMATO BEEF TRI-TIP & POTATOES

  1. Preheat oven to 425°F. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Reserve 1/4 cup tomato mixture.
  2. Combine potatoes and another 1/4 cup tomato mixture in a large bowl; toss to coat. Place potatoes on rimmed baking sheet sprayed with cooking spray. Set aside.

  3. Place roast on rack in shallow roasting pan. Spread remaining tomato mixture evenly onto all surfaces of beef 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. Place potatoes in oven; cook 45 minutes, stirring once. Baste roast and potatoes with reserved 1/4 cup tomato mixture during last 15 minutes of cooking.
  4. Remove roast when 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 20-25 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. Sprinkle potatoes with parmesan cheese; continue to roast 5 to 10 minutes or until potatoes are tender and cheese begins to brown.
  5. Carve roast across the grain into slices. Season with salt and pepper, as desired. Serve with potatoes. Sprinkle with parsley, if desired.
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