Rosemary-Garlic Roast Beef |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. 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:
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.
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