BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Still a rising star among beef cuts, the versatile Tri-Tip Roast is at its best here-seasoned with garlic and rosemary and served with potatoes, peppers and onions.
Provided by BIWFD
Categories Entrée
Time 1h30m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef Tri-Tip Roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
- Place roast on rack in shallow roasting pan. Place vegetables 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.
- 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.)
- 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.
- Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 350°F. Place roast in Air Fryer basket Roast at 350°F for 30 minutes. Once the timer goes off flip the roast, add in your potatoes and continue to cook for 30 to 40 minutes. for medium rare; 30 to 40 minutes for medium doneness. 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.). Add remaining vegetables to the Air Fryer with the potatoes and continue to cook for another 10 minutes or until potatoes are soft. Carve roast across the grain. Serve with vegetables.
Nutrition Facts : Calories 330
OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES
Love roasted veggies with rosemary and garlic, so what could be better with tri-tip. Recipe comes from Fox Brook Winery, good served with Cabernet Sauvignon Wine.
Provided by Barb G.
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine rosemary, garlic, salt and pepper to form a paste.
- Spread half of herb paste evenly over roast.
- Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
- Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
- Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
- Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Cook an entire meal in one roasting pan with this easy Tri-Tip Roast with Rosemary-Garlic Vegetables recipe. This delicious roast beef dinner is sure to be a family favorite.
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F232°C. Combine garlic, rosemary, salt and pepper for seasoning; press 1/2 onto the tri-tip roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
- Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F232°C oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 135°F58°C for medium rare; 150°F66°C for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F-12°C to reach 145°F63°C for medium rare; 160°F for medium.)
- Meanwhile increase oven temperature to 475°F246°C. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
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