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Tri-Tip Roast
Supper |
INGREDIENTS: |
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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
Serves 8 - 10 |
DIRECTIONS: |
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1. |
Combine rosemary, garlic, salt and pepper to form a paste. Spread
half of the herb paste evenly over surface of beef tri-tip roast. |
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2. |
Add oil to remaining herb paste and mix well. |
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3. |
Place vegetables in a large bowl. Pour herb-oil mixture over
vegetables and stir to coat evenly. |
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4. |
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. |
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5. |
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. |
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6. |
While roast is standing, increase oven temperature to 475 F.
Continue cooking vegetables 10 minutes or until tender and lightly
browned. |
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7. |
Carve roast across the grain into thin slices. Serve with
vegetables. |
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Source: Cooksrecipes.com |
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