Roasted Tri-Tip Recipe With Root Vegetables
This oven-roasted tri-tip with hearty root vegetables is a simple, flavorful one-pan meal that delivers tender beef, caramelized veggies, and comforting herb-garlic aromas straight from the oven.
While you may associate root vegetables with fall cooking, carrots, sweet potatoes, and red potatoes are available year-round make for a delicious side to any beef roast.
The Tri-Tip comes from the Sirloin and is also known as a bottom sirloin roast or a triangle roast because of its triangular shape. This cut of meat is perfect for roasting since it’s thicker in the center, so it becomes fork-tender after roasting for about 45 minutes to an hour.
Take advantage of the hot sale on tri-tip roasts, carrots, and red potatoes at Safeway and add this tri-tip roast to your weeknight or Sunday dinner menu.
Ingredients
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1–2 lb tri-tip beef roast – A well-marbled, triangular cut of beef that roasts beautifully, staying juicy and flavorful when cooked to medium-rare or medium.
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1 cup baby carrots – Naturally sweet and tender, baby carrots roast quickly and add color and balance to the savory beef.
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1 cup sweet potato – Slightly sweet and creamy when roasted, sweet potatoes bring warmth and contrast to the dish.
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2 cups red potatoes – Firm and buttery, red potatoes hold their shape well and develop a crisp, golden exterior in the oven.
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3 Tbsp extra virgin olive oil – Enhances flavor while helping the meat and vegetables roast evenly and develop a rich, caramelized finish.
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3 tsp minced rosemary – Fragrant and earthy, rosemary pairs perfectly with beef and roasted vegetables.
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2 garlic cloves, minced – Adds bold, savory depth that infuses the roast and vegetables as they cook.
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1½ tsp kosher salt – Seasons the dish evenly, enhancing the natural flavors of the beef and vegetables.
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1 tsp black pepper – Provides gentle heat and balance to the herb and garlic seasoning.
Roasted Tri-Tip With Root Vegetables
Ingredients
- 1-2 lb tri-tip beef roast
- 1 cup baby carrots
- 1 cup sweet potato
- 2 cups red potatoes
- 3 Tbs extra virgin olive oil
- 3 tsp minced rosemary
- 2 garlic clove minced
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat oven to 425º. In a small mixing bowl, combine rosemary, garlic, salt and pepper. Set aside.
- On a rimmed baking sheet toss vegetables with 2 tablespoons olive oil and season with half of the spice mixture. Move vegetables to the outer edge of baking sheet. Place roast in in center of baking tray and rub with 1 tablespoon olive oil (front and back side.) Season with remaining spice mixture.
- Place in oven for 30-40 minutes for medium rare (internal temperature of 130º), 40 to 50 minutes for medium (internal temperature of 140º.) Remove from oven and place roast on carving board. Tent loosely with foil.
- Increase oven temperature to 475º. Return vegetables to oven for 8-10 minutes.Slice meat and serve.
Nutrition
Watch a video of this tri-tip roast with root vegetable recipe coming together courtesy of our friends at Safeway here:
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