Beef Tri-Tip Roast with Rosemary-Garlic Vegetables
This beef tri-tip roast is tender, juicy, and packed with bold flavor from garlic and rosemary. Roasted alongside vibrant bell peppers, onions, and red potatoes, it’s a complete one-pan meal that feels fancy but is surprisingly easy to make. Whether it’s a cozy weeknight dinner or a simple weekend gathering, this recipe brings comfort and elegance to the table with minimal effort. Your oven does the heavy lifting—just slice and serve!
This recipe is adapted from Beef It’s What’s For Dinner.
Ingredients
1.5 to 2 pounds beef tri-tip roast
1 tablespoon olive oil
8 small red potatoes, halved
1 bell pepper (red, yellow, or green), cut into 8 pieces
1 medium sweet onion, cut into wedges
2 teaspoons minced garlic
1 teaspoon dried rosemary
Salt and pepper to taste
Instructions
1
Preheat oven to 425°F.
2
In a small bowl, mix garlic, rosemary, salt, and pepper.
3
Rub half of the seasoning onto the beef roast.
4
In a large bowl, toss potatoes, bell pepper, and onion with olive oil and the remaining seasoning.
5
Place the roast on a rack in a shallow roasting pan. Arrange the vegetables around the roast.
6
Roast in the oven for 30 to 40 minutes for medium-rare, or 40 to 50 minutes for medium.
7
Remove the roast when a meat thermometer reads 135°F for medium-rare or 150°F for medium.
8
Place the roast on a cutting board and cover with foil. Let it rest for 20 to 25 minutes. The temperature will rise about 10°F during this time.
9
While the roast rests, increase oven temperature to 475°F. Remove bell peppers and continue roasting potatoes and onions for 10 minutes, until tender and lightly browned.
10
Slice the roast across the grain and serve with the roasted vegetables.
Tags:
#BeefRoast#DinnerIdeas#EasyDinner#FamilyMeal#GarlicRosemary#HealthyEating#OvenRoast#SimpleRecipe#TriTipRecipeChefBryanCookingwithchefbryanhomecookingKUTV
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