Tri-Tip with Garlic & Rosemary Vegetables

Tri-Tip Roast with Vegetables Tri-Tip Roast with Vegetables
Tri-Tip with Garlic & Rosemary Vegetables 

1 beef tri-tip roast (2 to 2-1/2 pounds)
2 tablespoons olive oil
8 Medium sized red-skinned potatoes, quartered
3 bell peppers (red, yellow, or one of each), cut into eight pieces each
2 medium sized onions, cut into 1-inch wedges

2 tablespoons minced garlic
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper

Pre-heat oven to 425°F. Combine seasoning ingredients; rub 1/2 onto tri-tip 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 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

Remove roast (but not the vegetables) when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer to cutting board and cover loosely with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Remove the peppers from the vegetable mix and turn the oven temperature up to 475°F.  Continue roasting potatoes and onions 10 more minutes or until tender and lightly browned. Now that the tri-tip has set for 10 minutes, pre-slice at least half of the roast across the grain while maintaining the roast's original shape.  Transfer to serving dish and surround with roasted vegetables.
Serves 6-8.
More in this category: « Meatball Fried Rice

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