This tender and juicy roast looks so beautiful when I serve it to guests! It also fills the house with a wonderful aroma as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing.

Rosemary Garlic Roast Beef is a classic and flavorful dish that is perfect for a special family dinner or a festive occasion. This recipe features a tender and juicy beef tri-tip roast seasoned with a fragrant blend of garlic, rosemary, salt, and pepper. The roast is accompanied by roasted red potatoes, sweet yellow peppers, and onions, creating a complete and satisfying meal.

Roast beef has long been a staple in many culinary traditions around the world. The combination of tender meat, aromatic herbs, and spices creates a dish that is both comforting and delicious. While the specific origin of the Rosemary Garlic Roast Beef recipe is uncertain, it draws inspiration from the use of herbs and spices to enhance the flavors of roasted meats.

Rosemary, a fragrant herb native to the Mediterranean region, has been used in cooking for centuries. It has a distinct pine-like aroma and a robust flavor that pairs well with various types of meat. Garlic, known for its pungent and savory taste, is a versatile ingredient that adds depth and complexity to dishes.

The combination of rosemary and garlic in this roast beef recipe creates a mouthwatering flavor profile that enhances the natural richness of the beef. The technique of roasting allows the meat to cook slowly, resulting in tender and juicy slices.

PREP: 15 MIN.

BAKE: 40 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• 4 garlic cloves, minced
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 beef tri-tip roast (2 to 3 pounds)
• 4½ teaspoons olive oil
• 12 small red potatoes, quartered
• 2 medium sweet yellow peppers, cut into 1-inch pieces
• 1 large sweet onion, cut into 1-inch slices

INSTRUCTIONS

1. In a small bowl, combine the minced garlic, crushed rosemary, salt, and pepper. Set aside 4 teaspoons of the herb mixture. Rub the remaining herb mixture over the beef tri-tip roast, ensuring it is evenly coated. Place the roast in a greased shallow roasting pan.
2. In a small bowl, whisk together the reserved herb mixture and olive oil. In a large resealable plastic bag, combine the quartered red potatoes, yellow peppers, and onion slices. Add the herb and oil mixture to the bag, seal it, and toss to coat the vegetables thoroughly.
3. Preheat the oven to 425°F (220°C). Arrange the coated vegetables around the roast in the roasting pan.
4. Bake the roast and vegetables, uncovered, for 30-60 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature of the roast: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
5. Once the roast reaches the desired doneness, transfer it and the roasted peppers to a warm serving platter. Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
6. While the roast is resting, return the potatoes and onions to the oven and bake for an additional 10 minutes or until the potatoes are tender.
7. Serve the sliced Rosemary Garlic Roast Beef with the roasted potatoes, peppers, and onions for a complete and satisfying meal.

Enjoy the succulent flavors and aromas of the Rosemary Garlic Roast Beef, accompanied by the tender roasted vegetables. This classic dish is sure to impress your guests and create lasting memories.