1 beef tri-tip roast (approximately
2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered
Combine rosemary, garlic,
salt and pepper to form a paste. Spread half of the herb paste
evenly over surface of beef tri-tip roast.
Add oil to remaining herb
paste and mix well.
Place vegetables in a
large bowl. Pour herb-oil mixture over vegetables and sitr to
coat evenly.
Place roast, fat side
up, in an open roasting pan. Arrange coated vegetables around
roast. Do not add water or cover. Roast in preheated 425°F
oven for 35 to 40 minutes for rare to medium.
Remove roast when meat
thermometer registers 135°F for rare or 155°F for medium.
Allow roast to stand, tented with aluminum foil, for 10 minutes.
Roast will continue to rise in temperature to reach 140°F
for rare and 160°F for medium.
While roast is standing,
increase oven temperature to 475°F. Continue cooking vegetables
10 minutes or until tender and lightly browned.
Carve roast across the
grain into thin slices. Serve with vegetables.
Makes 8 to 10 servings.
Tip: Tri-tip is also called bottom
sirloin.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
