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

Seasoning:

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.