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.
Cook Time: 1 hrs 30 mins
Servings: 6
Ingredients: 9
Ingredients
Seasoning:
Preparation
Alternative Cooking Method
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Step 1
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.
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Step 2
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.
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Step 3
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.)
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Step 4
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.
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Step 5
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 Information
330 Calories
3g SAT FAT
26g PROTEIN
2.8 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 330 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 66 mg Cholesterol; 269 mg Sodium; 29 g Total Carbohydrate; 4 g Dietary Fiber; 26 g Protein; 2.8 mg Iron; 8.6 mg NE Niacin; 0.9 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.8 mg Zinc; 27.4 mcg Selenium; 114.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Iron.
The Essential Ingredients
- Tri-Tip Roast: Boneless and tender with full flavor. This roast is also known as bottom sirloin roast and Santa Maria roast. Tri-tip is great for roasting or grilling.
- Red Potatoes: These small potatoes have a smooth red skin and white, firm texture. They have a subtle sweet flavor and hold their shape well, making them ideal for potato salads, soups and side dishes.
- Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
- Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is the best cooking method for tri-tip roast?
The best method is to cook tri-tip, distinguished by its traingle shape, over direct heat (grilling, broiling or searing) to medium-rare or medium doneness. This should take 20 to 30 minutes depending on the size of roast.
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What are common tri-tip mistakes?
Common mistakes are slicing with the grain (versus against) and not letting the tri-tip roast rest after grilling. Rest roast (or any steak) 10 to 20 minutes before slicing and serving.
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Can I marinate a tri-tip roast?
You sure can! Marinate with your favorite herbs and spices- just don’t marinate longer than 24 hours.
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Can I substitute the vegetables used in this recipe?
Absolutely! Any seasonal vegetable works or try sweet potatoes, parsnips or Brussels sprouts for variety.
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