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Savory Beef Tri-Tip Roast with Rosemary-Garlic Vegetables

Savory Beef Tri-Tip Roast with Rosemary-Garlic Vegetables Bliss

Savor the flavors of this Savory Beef Tri-Tip Roast with Rosemary-Garlic Vegetables, a nourishing dish that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef Tri-Tip Roast Select a well-marbled cut for maximum flavor and tenderness.
For the Seasoning
  • 2 tablespoons Fresh Rosemary Fresh rosemary adds aromatic flavor; dried can be used in a pinch but will alter the taste.
  • 4 cloves Garlic Fresh minced garlic is essential for depth; garlic powder can serve as a substitute if needed.
  • 1 teaspoon Salt A mix of salt, pepper, and your favorite spices enhances the roast flavor.
  • 1 teaspoon Black Pepper
For the Vegetables
  • 4 cups Potatoes Yukon Gold or Russet works best; feel free to switch to sweet potatoes for a healthier twist.
  • 2 medium Onions Yellow or red onions lend sweetness; shallots can be used for a milder taste.
  • 2 cups Peppers Seasonal varieties add color and nutrition; zucchini is a delightful alternative for variation.
For Roasting
  • 2 tablespoons Olive Oil A light drizzle helps crisp up vegetables; avocado oil is an excellent substitute if preferred.

Equipment

  • roasting pan
  • oven
  • Meat Thermometer

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C).
  2. Combine garlic, rosemary, salt, and pepper in a bowl. Rub half over the tri-tip roast.
  3. Mix remaining seasoning with olive oil and toss with chopped potatoes, onions, and peppers.
  4. Place the seasoned tri-tip on a roasting rack inside the pan, surrounded by the vegetables.
  5. Roast for 30-40 minutes for medium-rare or 40-50 minutes for medium, until desired doneness.
  6. Remove from oven and let the tri-tip rest for 20-25 minutes under foil.
  7. Increase oven temperature to 475°F (245°C) and roast vegetables for an additional 10 minutes.
  8. Slice the tri-tip across the grain and serve with the roasted vegetables.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Allow the beef to rest after cooking for maximum juiciness. Store leftovers properly for best results.

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