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
Rosemary-Garlic Roast Beef
Rosemary-Garlic Roast Beef
Prep Time
15 min
Cook Time
40 min
Yield
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
Directions
- 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 shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
- 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.
Nutrition Facts
5 ounce-weight: 352 calories, 14g fat (4g saturated fat), 91mg cholesterol, 467mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 34g protein.
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