Pesto pronto! Looking for a quick roast recipe? Flavorful Tri-Tip rubbed with pesto and a warm tomato sauce spooned over top. A roast dinner in no time.
Heat oven to 425°F. Spread 1/4 cup pesto evenly onto all surfaces of beef Tri-Tip Roast; sprinkle with pepper.
Place roast on rack in shallow roasting pan. 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.
Meanwhile combine tomatoes and onion in small saucepan. Cook over medium heat 15 to 20 minutes or until onion is tender and most of the liquid has evaporated. Stir in remaining 1/4 cup pesto. Keep warm.
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.)
Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Serve with tomato sauce and sprinkle with cheese.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 297 Calories; 18g Total Fat; 5g Saturated Fat; 4g Monounsaturated Fat; 67mg Cholesterol; 517mg Sodium; 6g Total carbohydrate; 26g Protein; 1.9mg Iron; 6.7mg Niacin; 0.5mg Vitamin B6; 1.3mcg Vitamin B12; 4.3mg Zinc; 27.6mcg Selenium; 0.8g Fiber.