Not as commonly known, the tri-tip is a roast cut from the bottom sirloin. Its marbled texture gives the tri-tip roast a rich flavor. The garlic and herb coating pairs nicely with hearty roasted root vegetables.
Special Diets:
Ingredients
Method
Preheat the oven to 425°F.
Combine garlic, 1 tablespoon of the oil, 1 teaspoon of the salt, sage, thyme, rosemary and pepper in the bowl of a food processor and pulse until a paste forms.
Pat beef dry with paper towels.
Rub beef all over with herb mixture and set aside.
Toss carrots, parsnips, sweet potato, celery root, red onion, remaining 2 tablespoons oil and 1 teaspoon salt in a large roasting pan until evenly coated.
Roast vegetables 30 minutes, stirring occasionally.
Push vegetables to outside of roasting pan and place beef in center.
Continue to roast until roast has reached desired degree of doneness (130 degrees for medium-rare), 35 to 40 minutes.
Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees.
Let roast rest 15 minutes before slicing. Serve with vegetables and drizzle with any pan juices.
Nutritional Info
Serving Size
Calories
440
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.