Ingredients
4 garlic cloves, minced1 tablespoon dried rosemary, crushed1 teaspoon salt1/2 teaspoon pepper1 beef tri-tip roast (2 to 3 pounds)4-1/2 teaspoons olive oil12 small red potatoes, quartered2 medium sweet yellow peppers, cut into 1-inch pieces1 large sweet onion, cut into 1-inch slices
Preparation
Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan.
In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast.
Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
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.
