Tri-Tip Roast with Rosemary-Garlic Vegetables recipe provided by the Certified Angus Beef® brand.

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Tri-Tip Roast with Rosemary-Garlic Vegetables

Serves 8
Cuisine: American
Category: Roasts, One Pan
Cook an entire meal in one roasting pan with this easy Tri-Tip Roast with Rosemary-Garlic Vegetables recipe. This delicious roast beef dinner is sure to be a family favorite.
Prep Time
20 mins
Other Time
25 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
  • 1 pound Certified Angus Beef ® tri-tip roast
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon 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-inch2.5-c wedges
  1. Heat oven to 425°F232°C. Combine garlic, rosemary, salt and pepper for seasoning; press 1/2 onto the tri-tip roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
  2. Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F232°C oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
  3. Remove roast when instant-read thermometer registers 135°F58°C for medium rare; 150°F66°C for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F-12°C to reach 145°F63°C for medium rare; 160°F for medium.)
  4. Meanwhile increase oven temperature to 475°F246°C. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
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