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Goblin Good Supper
Tastes so good, everyone will gobble this up. |
Prep: 20 minutes
Cook: 45 - 50 minutes
Servings: Serves 4
| 1 |
beef tri-tip roast (approximately 2 lbs.) |
| 1 |
tsp. dried rosemary leaves, crushed |
| 2 |
cloves garlic, minced |
| 1/2 |
tsp. salt |
| 1/4 |
tsp. pepper |
| 1 |
Tbsp. olive oil |
| 2 |
medium sweet onions, cut into 1-inch thick wedges |
| 2 |
large sweet potatoes, peeled and quartered |
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Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast. |
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Add oil to remaining herb paste and mix well. |
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Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and sitr to coat evenly. |
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Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425°F oven for 35-40 minutes for rare to medium. |
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Remove roast when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium. |
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While rost is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned. |
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Carve roast across the grain into thin slices. Serve with vegetables. |
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| Tri-tip is also called bottom sirloin. |
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| Need help with this recipe? Go to:
Roasting,
Meat Thermometers |
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