Beef Tri Tip Roast With Rosemary Garlic Vegetables Recipes

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TRI-TIP WITH ROSEMARY GARLIC VEGETABLES



tri-tip with Rosemary garlic vegetables image

This recipe is from cooking the Costco way

Provided by Lynnda Cloutier

Categories     Beef

Number Of Ingredients 9

two garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoons salt
1/4 teaspoon ground pepper
one beef tri-tip roast 1 1/2 to 2 pounds
1 tablespoon olive oil
12 small red potatoes, halved
two medium red, yellow or green bell peppers, cut into eighths
two medium sweet onions, cut into 1 inch wedges

Steps:

  • 1. preheat oven to 425°. Wash hands. Mix garlic, rosemary, salt and pepper in a small bowl. Press half of the mixture onto the beef. Wash hands.
  • 2. Mix remaining seasoning mixture with oil and vegetables in a large bowl; toss. Place beef on a rack in a shallow roasting pan. Add vegetables to the pan. Roast, uncovered, for 30 to 40 minutes for medium rare. Internal temperature should read 135°., or 40 to 45 minutes for medium, internal temperature should read 150°.
  • 3. Transfer beef to a platter; tent with foil. Let stand for 15 minutes. Internal temperature will continue to rise about 10°. Increase oven temperature to 475° remove peppers from the pan. Continue roasting potatoes and onions for 10 minutes or until tender and lightly browned. Makes 6 to 8 servings.

OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES



Oven Tri-Tip With Rosemary-Garlic Vegetables image

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

2 lbs tri-tip roast
1 -2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 yellow bell peppers or 2 green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges

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.

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