Roast Beef Recipes
Gobblin' Good Supper
Tastes so good, everyone will gobble this up.
Prep: 20 min | Bake: 45 to 50 min | Yield: 4 servings
Ingredients
- 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 pepper
- 1 tablespoon olive oil
- 2 medium sweet onions, cut into 1 inch thick wedges
- 2 large sweet potatoes, peeled and quartered
Instructions
- Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast. Add oil to remaining herb paste and mix well. Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly. 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 degrees F oven for 35 to 40 minutes for rare to medium. Remove roast when meat thermometer registers 135 degrees F for rare or 155 degrees F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140 degrees F for rare and 160 degrees F for medium.
- While roast is standing, increase oven temperature to 475 degrees F.
- Continue cooking vegetables 10 minutes or until tender and lightly browned. Carve roast across the grain into thin slices.
- Serve with vegetables.
Attribution
Recipe and photo used with permission from:
Texas Beef Council