Rosemary-Garlic Roast Beef

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Preparation time: 15 mins
Cooking time: 40 mins

Difficulty: Easy - for beginners
Serves: 6 servings


•4 garlic cloves, minced
•1 tablespoon dried rosemary, crushed
•1 teaspoon salt
•1/2 teaspoon pepper
•1 beef tri-tip roast (2 to 3 pounds)
•4-1/2 teaspoons 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


•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 large resealable plastic bag, combine the potatoes, yellow peppers and onion; add oil mixture. Seal bag and 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 meat thermometer should read 145°; medium, 160°; well-done, 170°).
• 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.


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