Rosemary-Garlic Roast Beef

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