Beef Tri-Tip Roast with Rosemary-Garlic Vegetables

Still a rising star among beef cuts, the versatile Tri-Tip Roast is at its best here—seasoned with garlic and rosemary and served with potatoes, peppers and onions.

  • 1 hr
    30 min
  • 8
    SERVINGS
  • 330
    Cal
  • 26 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Beef Tri-Tip Roast with Rosemary-Garlic VegetablesTri-Tip Roast Sirloin Primal

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

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