Trigarlic Vegetables with Beef
Trigarlic Vegetables with Beef
Serves: 6 Total Time: 1 minutes
Calorie: 487, Proteins: 35 g, Total Fat: 17 g, Fiber: 5.20 g, Sugar 3 g.


1 pound ri-tip roast (1-1/2 to 2 pounds) 1 Tbs olive oil 12 each small red-skinned potatoes, halved 2 each medium red, yellow or green bell peppers, cut into eighths 2 each medium sweet onions, cut into 1-inch wedges 2 cloves garlic, minced 1 tsp dried rosemary 1/2 tsp salt 1/4 tsp pepper


Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss. Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables. Makes 6 to 8 servings.

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