Beef Tri-Tip Roast With Rosemary-Garlic Vegetables

BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES

Directions

  1. 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.
  2. 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 50 minutes for medium doneness.
  3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. 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.