If you’re looking for a substantial, flavorful dinner that’s sure to impress, this beef tri-tip roast with rosemary garlic vegetables is the answer. Known for its rich, meaty flavor and tender texture, the tri-tip pairs beautifully with roasted vegetables that soak up all the savory juices. This dish is simple to prepare, making it perfect for both casual family meals and special occasions.
In this recipe, the tri-tip is marinated in garlic and rosemary, then roasted to perfection alongside hearty vegetables like potatoes, carrots, and onions. The marinade not only enhances the flavor of the beef but also elevates the vegetables, resulting in a cohesive and aromatic dish.
Table of Contents
Table of Contents
Ingredients
For the Beef Tri-Tip
- Beef tri-tip roast: 2 to 2.5 lbs
- Garlic: 3 cloves, minced
- Fresh rosemary: 2 tablespoons, chopped (or 1 tablespoon dried rosemary)
- Olive oil: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Smoked paprika (optional): 1 teaspoon for extra depth of flavor
For the Rosemary Garlic Vegetables
- Carrots: 4 large, sliced into thick rounds
- Yukon Gold or Red potatoes: 4 medium, quartered
- Red onion: 1 large, cut into wedges
- Garlic cloves: 4-5, whole and peeled
- Olive oil: 2 tablespoons
- Fresh rosemary: 1 tablespoon, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper: To taste
Step-by-Step Instructions
1. Marinate the Beef
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, pepper, and smoked paprika (if using).
- Rub the mixture evenly over the tri-tip roast, ensuring all sides are coated.
- Marinate for at least 1 hour in the refrigerator, preferably overnight for deeper flavor. Before roasting, let the meat sit at room temperature for about 30 minutes.
2. Preheat the Oven
- Preheat your oven to 425°F (220°C). This high heat helps create a beautiful crust on the roast while keeping the interior juicy and tender.
3. Prepare the Vegetables
- In a large mixing bowl, toss the carrots, potatoes, red onion, and whole garlic cloves with olive oil, rosemary, salt, and pepper.
- Spread the vegetables evenly on the bottom of a roasting pan or large oven-safe skillet. These vegetables will roast alongside the beef, soaking up all the delicious drippings.
4. Optional: Sear the Tri-Tip
- For a beautifully browned crust, heat a large pan over medium-high heat. Sear the tri-tip for 2-3 minutes per side until golden brown.
- Transfer the seared beef directly onto the bed of vegetables in the roasting pan.
5. Roast the Tri-Tip and Vegetables
- Place the roasting pan in the preheated oven. Roast for 25-35 minutes, depending on your preferred doneness. Use a meat thermometer for accuracy:
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (65°C)
📝 Note: The tri-tip will continue to cook as it rests, so remove it from the oven when it’s about 5°F below your desired final temperature.
6. Rest the Tri-Tip
- Transfer the roast to a cutting board, cover loosely with foil, and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute, ensuring a moist and flavorful roast.
7. Serve
- Slice the tri-tip thinly against the grain for maximum tenderness.
- Serve the sliced beef alongside the roasted vegetables, which should be caramelized and tender after absorbing the flavors from the drippings.
Tips for the Perfect Tri-Tip Roast
- Choose the Right Cut: Look for a well-marbled tri-tip roast. The marbling (thin streaks of fat) keeps the roast moist and flavorful during cooking.
- Season Ahead of Time: Marinating the beef for several hours (or overnight) allows the flavors to penetrate the meat.
- Don’t Skip the Resting Time: Letting the meat rest after roasting helps retain the juices. Slicing it too soon will cause the juices to run out, leaving the meat drier.
Frequently Asked Questions (FAQ)
1. What is a tri-tip?
The tri-tip is a triangular cut of beef from the bottom sirloin. It’s lean but has enough marbling to remain tender when roasted, grilled, or smoked.
2. Can I use other vegetables?
Absolutely! You can substitute with sweet potatoes, parsnips, or Brussels sprouts. Just chop them into similar-sized pieces for even cooking.
3. How should I store leftovers?
Refrigerate leftover tri-tip and vegetables in an airtight container for up to 3-4 days. To reheat, gently warm the beef in a skillet with a bit of olive oil to prevent drying out.
4. Can this be cooked on the grill?
Yes! Grill the tri-tip over medium-high heat for 4-5 minutes per side, then finish over indirect heat until your desired doneness is reached. For the vegetables, use a grill-safe pan or foil packet.
Final Thoughts
This beef tri-tip roast with rosemary garlic vegetables strikes the perfect balance between a hearty main course and a simple, flavorful side. The beef is juicy and tender, while the roasted vegetables are caramelized and infused with fragrant rosemary and garlic. Whether you’re hosting a holiday feast or looking for a special Sunday roast, this dish will satisfy and have everyone asking for seconds!
So, gather your ingredients, preheat that oven, and get ready to impress with this delicious, savory roast. Enjoy!