Beef Tri-Tip with Rosemary-Garlic Vegetables Print Email

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

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

Heat oven to 425F. 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 425F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

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

Meanwhile increase oven temperature to 475F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
Makes 8 servings.