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Beef Tri-Tip Roast with Rosemary-Garlic Vegetables


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 leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

Make It

1. Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
2. 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.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent 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.)
4. Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.

Makes 6 to 8 servings
Nutrition information per serving (1/6 of recipe): 440 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 6 mg cholesterol; 265 mg sodium; 58 g carbohydrate; 5.8 g fiber; 30 g protein; 11.5 mg niacin; 1.2 mg vitamin B6; 1.3 mcg vitamin B12; 3.7 mg iron; 28.9 mcg selenium; 5.4 mg zinc.

Nutrition information per serving (1/8 of recipe): 330 calories; 7 g fat (2 g saturated fat; 4 g monounsaturated fat); 45 mg cholesterol; 199 mg sodium; 43 g carbohydrate; 4.3 g fiber; 22 g protein; 8.6 mg niacin; 0.9 mg vitamin B6; 0.9 mcg vitamin B12; 2.8 mg iron; 21.7 mcg selenium; 4.1 mg zinc.

Recipe and photo courtesy of The Beef Checkoff