Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes

This beef tri-tip roast is served with red peppers and sweet potatoes. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

  • 1 hr
    30 min
  • 8
  • 270
  • 25 g

Ingredients & Cooking


  • 1 beef Tri-tip Roast (1 1/2 - 2 pounds)
  • 1/2 cup Italian dressing
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup water
  • 1 1/2 pounds sweet potatoes, cut into 2" pieces
  • 2 red bell pepper, cut into 2" pieces
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 Tablespoon fresh parsley


  1. Preheat oven to 425°F. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.
  2. Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat.  Place on rimmed baking sheet lined with parchment.  Set aside.
  3. Spread 1/3 tomato mixture evenly onto all surfaces of beef roast.  Place roast on vegetables.  Do not add water or cover.  Roast in 425°F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.
  4. Remove roast when instant-read thermometer registers 135° for medium rare; 150° 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.  Stir vegetables and return to oven for 15 - 20 minutes or until desired doneness.
  5. Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan.  Sprinkle with parsley, if desired.

Safe Handling Tips

Nutrition Information

Butcher Counter

Tri-Tip Roast Sirloin Primal

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


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