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Rosemary-Garlic Roast Beef

 Rosemary-Garlic Roast Beef
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
6 ServingsPrep: 15 min. Bake: 40 min.


  • 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


  • Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons.
  • Rub the remaining mixture over roast; place in a greased shallow
  • roasting pan.
  • 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.
  • 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°).
  • 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.

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Rosemary-Garlic Roast Beef (continued)

Directions (continued)

  • Yield: 6 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.