BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Still a rising star among beef cuts, the versatile Tri-Tip Roast is at its best here-seasoned with garlic and rosemary and served with potatoes, peppers and onions.
Provided by BIWFD
Categories Entrée
Time 1h30m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef Tri-Tip Roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
- Place roast on rack in shallow roasting pan. Place vegetables around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 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 20-25 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.
- Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 350°F. Place roast in Air Fryer basket Roast at 350°F for 30 minutes. Once the timer goes off flip the roast, add in your potatoes and continue to cook for 30 to 40 minutes. for medium rare; 30 to 40 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 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.). Add remaining vegetables to the Air Fryer with the potatoes and continue to cook for another 10 minutes or until potatoes are soft. Carve roast across the grain. Serve with vegetables.
Nutrition Facts : Calories 330
OVEN-ROASTED TRI-TIP
We all know tri-tips are made for grilling, but weather and life don't always permit outdoor cooking. So here's a plan B that gets an A in our house.
Provided by ROBYNSHERE
Categories Main Dish Recipes Roast Recipes
Time 2h50m
Yield 8
Number Of Ingredients 7
Steps:
- Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
- Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
- Allow to rest at least 15 minutes before slicing against the grain.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 3.8 g, Cholesterol 105.4 mg, Fat 16.3 g, Fiber 0.7 g, Protein 31.3 g, SaturatedFat 4.5 g, Sodium 492.8 mg, Sugar 1.4 g
TRI-TIP WITH ROSEMARY GARLIC VEGETABLES
This recipe is from cooking the Costco way
Provided by Lynnda Cloutier
Categories Beef
Number Of Ingredients 9
Steps:
- 1. preheat oven to 425°. Wash hands. Mix garlic, rosemary, salt and pepper in a small bowl. Press half of the mixture onto the beef. Wash hands.
- 2. Mix remaining seasoning mixture with oil and vegetables in a large bowl; toss. Place beef on a rack in a shallow roasting pan. Add vegetables to the pan. Roast, uncovered, for 30 to 40 minutes for medium rare. Internal temperature should read 135°., or 40 to 45 minutes for medium, internal temperature should read 150°.
- 3. Transfer beef to a platter; tent with foil. Let stand for 15 minutes. Internal temperature will continue to rise about 10°. Increase oven temperature to 475° remove peppers from the pan. Continue roasting potatoes and onions for 10 minutes or until tender and lightly browned. Makes 6 to 8 servings.
TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
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.
Yield Serves 8
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.)
- 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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