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Beef Tri-tip with
Rosemary-Garlic Vegetables

1 beef tri-tip roast (1-1/2 to 2 lbs.)
1 Tbsp. olive oil
12 small red-skinned potatoes, halved
2 medium red, yellow, or green bell peppers, cut into eighths
2 medium sweet onions, cut into 1-inch wedges

Seasoning:
2 cloves garlic, minced
1 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss. Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover.  Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 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 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 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. Makes 6 to 8 servings.

 


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