Ingredients:
2 lbs tri-tip roast
1 -2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 red bell peppers or 2 yellow bell peppers or 2 green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges
Directions:
Combine rosemary, garlic, salt and pepper to form a paste.
Spread half of herb paste evenly over roast.
Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON’T add water or cover).
Roast at 425 F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
Meanwhile increase oven temperature to 475 F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
Servings: 6-8
Time preparation: 25 min.
Time total: 75 min.