This beef tri-tip roast is served with red peppers and sweet potatoes.
This Beef. It’s What’s For Dinner. recipe is certified by the American Heart Association®.
INGREDIENTS:
- 1 beef Tri-tip Roast (1 1/2 – 2 pounds)
- 1/2 cup Italian dressing
- 1/4 cup sun-dried tomatoes
- 1/4 cup water
- 1 1/2 pounds sweet potatoes, cut into 2″ pieces
- 2 red bell pepper, cut into 2″ pieces
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
Optional
- 1 Tablespoon fresh parsley
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COOKING:
- Preheat oven to 425°F. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.
- Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat. Place on rimmed baking sheet lined with parchment. Set aside.
- Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 – 50 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 135° for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum 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. Stir vegetables and return to oven for 15 – 20 minutes or until desired doneness.
- Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.
Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com