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Week Night Meals Main Dish

Beef Tri-Tip with Rosemary-Garlic Vegetables

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  • Serves: 8
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Ingredients

  • 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

Seasoning:

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

Preparation

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.

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 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.)

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.

You may also enjoy this related recipe: Beefy Butternut Marsala Stew

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