As much as I like to cook, I also like having meals that can come together with as little fuss as possible. What can I say? I’m a bit busy!
Roasts make great meals because they are generally easy to put together, and then you get the most wonderful thing of all: leftovers. And when you have an all-in-one meal that makes leftovers, that’s even better. And when it all tastes so good, well that’s the best! And when the kids scarf it down without complaining… you’ve reached nirvana.
Rosemary Tri-Tip with Roasted Vegetables Recipe
- 1 3-lb. Beef tri-tip, choose one with a layer of fat on it to prevent the roast from drying out
- 1 1/2 – 2 lbs. carrots, peeled and cut into chunks
- 1 1/2 – 2 lbs. baby potatoes, left whole, or larger potatoes cut into chunks
- 2 tsp. dried and crushed rosemary, or 1 Tbsp. minced fresh rosemary
- 8-10 garlic cloves, cut in fourths
- Olive oil
- Salt & pepper
Preheat oven to 500° F.
Place the garlic, carrots and potatoes in a large roasting pan. Drizzle liberally with olive oil and sprinkle with about 1/2 tsp. of salt, pepper to taste, and 1/2 tsp. of the rosemary. Toss to combine.
Lightly coat the tri-tip with olive oil. Sprinkle with about 1/2 tsp. of salt all around, pepper to taste, and the remaining rosemary. Rub the seasonings into the roast and evenly distribute them all over.
Place the meat, fat side up, on top of the vegetables, slightly burrowing it down into them. Place the pan in the oven and drop the heat to 350° F. Roast for 18-20 minutes per pound, usually 55-60 minutes for a typical tri-tip cooked to medium-rare. The potatoes and carrots should be tender, as well.
Remove the roast from the oven and allow to rest for 10-15 minutes before carving. If the potatoes and carrots are not as tender as you would like, place the roast on a platter and return the vegetables to the oven. Turn the heat up to 400 F and continue to roast them while the meat rests. Remove from oven when they are done to your liking.
When slicing tri-tip, it is important to cut across the grain rather than along it, to ensure you get tender, rather than tough, cuts. In other words, cut across the narrow width, not along the length. Reserve all the juices from the pan and from the meat to pour over your vegetables and tri-tip slices. Any juices leftover from this dish can be used in place of some of the water for making tasty rice or replace some of the broth used in soups for an added boost of flavor, so don’t toss it! I keep a container in the freezer that I keep adding to until I am ready to use it. Enjoy!