Rosemary-Garlic Roast Beef

4

garlic cloves, minced

1

Tbs

dried rosemary, crushed

1

tsp

salt

1/2

tsp

pepper

1

beef tri-tip roast (2 to 3 pounds)

4-1/2

tsp

Extra Virgin Olive Oil

12

small red potatoes, quartered

2

medium sweet yellow peppers, cut into 1-inch pieces

1

large sweet onion, cut into 1-inch slices

1

Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan.

2

In a small bowl, whisk reserved herb mixture with oil. In a large resealable plastic bag, combine the potatoes, yellow peppers and onion; add oil mixture. Seal bag and toss to coat. Arrange vegetables around roast.

3

Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

4

Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender. Yield: 6 servings.

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing.

Source

Source: Taste of Home