Show Subscription Form




Rosemary-Garlic Roast Beef Recipe
Rosemary-Garlic Roast Beef Recipe photo by Taste of Home

Rosemary-Garlic Roast Beef Recipe

Read Reviews (5)
5 5
Publisher Photo
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. —Brenda Hlivyak, La Center, Washington
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 4 garlic cloves, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef tri-tip roast (2 to 3 pounds)
  • 4-1/2 teaspoons olive oil
  • 12 small red potatoes, quartered
  • 2 medium sweet yellow peppers, cut into 1-inch pieces
  • 1 large sweet onion, cut into 1-inch slices

Nutritional Facts

5 ounces cooked beef with about 1 cup vegetables equals 352 calories, 14 g fat (4 g saturated fat), 91 mg cholesterol, 467 mg sodium, 21 g carbohydrate, 3 g fiber, 34 g protein.

Directions

  1. Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan.
  2. In a small bowl, whisk reserved herb mixture with oil. In a large resealable plastic bag, combine the potatoes, yellow peppers and onion; add oil mixture. Seal bag and toss to coat. Arrange vegetables around roast.
  3. Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  4. Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender. Yield: 6 servings.
Originally published as Rosemary-Garlic Roast Beef in Country December/January 2009, p51

Nutritional Facts

5 ounces cooked beef with about 1 cup vegetables equals 352 calories, 14 g fat (4 g saturated fat), 91 mg cholesterol, 467 mg sodium, 21 g carbohydrate, 3 g fiber, 34 g protein.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Rosemary-Garlic Roast Beef(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 13, 2013

I had to substitute the tri tip for a rump roast since my local grocery store didn't carry tri tip and it was still quite tender and delicious!! Wish I had more left over.

MY REVIEW
Reviewed Oct. 29, 2012

Made it for dinner tonight. was very yummy. will make it again...

MY REVIEW
Reviewed Apr. 13, 2011

So good! And really did make the house smell wonderful, even the next day. This one is a keeper.

MY REVIEW
Reviewed May. 14, 2009

I have made this recipe 2 times. Once for Christmas for the family and once for "just us". The second time I put the meat on the grill and the veggies in a foil pack on the grill. It was just about as good as in the oven. It is pricey but sometimes tri tip is on sale and that is when I buy it.

MY REVIEW
Reviewed Mar. 19, 2009

This recipe sounds great; I am going to try it very soon; my husband is a great fan of anything with garlic, so I'm sure he will enjoy it!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT