This beef tri-tip roast is served with red peppers and sweet potatoes.
Roasted Tomato Beef Tri-Tip With Peppers And Sweet Potatoes
Roasted Tomato Beef Tri-Tip With Peppers And Sweet Potatoes
![Roasted Sun-Dried](https://www.usa-beef.org/wp-content/uploads/2023/11/Roasted-Sun-Dried-1024x1024.png)
INGREDIENTS
- 1 beef Tri-tip Roast
- 1/2 cup Italian dressing
- 1/4 cup sun-dried tomatoes
- 1/4 cup water
- 600 gr. sweet potatoes
- 2 red bell pepper
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
No. Servings:
8
Cooking time:
1 Hours 30 Minutes
INSTRUCTIONS
- Preheat oven to 200ºC. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.
- Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat. Place on rimmed baking sheet lined with parchment. Set aside.
- Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Roast in 200°C oven 30 to 40 minutes for medium rare; 40 – 50 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 56°C for medium rare; 60°C for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 – 25 minutes.
- Meanwhile, increase oven temperature to 250°C. Stir vegetables and return to oven for 15 – 20 minutes or until desired doneness.
- Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired… and enjoy!.
*Courtesy of Beef It’s What’s For Dinner.
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