Rosemary Garlic Beef Tri-Tip

Minimal seasoning of garlic, rosemary and salt and pepper makes for maximum flavor in this simple yet hearty recipe. Potatoes and bell peppers round out the meal.
  • Prep Time 15 minutes
  • Cook Time 70 minutes
  • Serves 6
  • Calories 495
  • Calories 495
  • Total Fat 19 g
  • Cholesterol 99 mg
  • Sodium 239 mg
  • Total Carbohydrate 46 g
  • Protein 36 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 , (1 1/2 to 2-lb.)
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 12 small red potatoes, halved
  • 2 medium bell peppers, cut into eighths
  • 2 medium sweet onions, cut into 1-inch wedges

Cooking Instructions

  1. Preheat oven to 425°F. Combine garlic, rosemary, salt and pepper; press half onto beef. Combine remaining seasoning with oil and vegetables in large bowl; toss.
  2. Place beef on rack in shallow roasting pan. Add vegetables to pan. Roast, uncovered, 30 to 40 minutes for medium rare (internal temp 135°F) or 40 to 45 minutes for medium doneness (internal temp 150°F).
  3. Transfer beef to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F.)
  4. Increase oven temperature to 475°F. Remove peppers from roasting pan. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.
  5. Carve roast across the grain. Serve with vegetables.
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