Home/Recipes/Herb-Rubbed Sirloin Tri-Tip Roast with Root Vegetables

Herb-Rubbed Sirloin Tri-Tip Roast with Root Vegetables

Name: Herb-Rubbed Sirloin Tri-Tip Roast with Root Vegetables
Total time: 1 h 40 min
Yield: Serves 6 to 8
Ingredients: 4 cloves garlic; 3 tablespoons extra-virgin olive oil, divided; 2 teaspoons coarse sea salt, divided; 4 teaspoons chopped fresh sage leaves; 4 teaspoons chopped fresh thyme leaves; 1 tablespoon chopped fresh rosemary leaves; 1/2 teaspoon ground black pepper; 1 (2 to 2 1/2 pound) sirloin tri-tip beef roast; 4 carrots, cut into 1-inch chunks; 6 parsnips, cut into 1-inch chunks; 1 sweet potato, cut into 1-inch chunks; 1 celery root, peeled and cut into 1-inch chunks; 1 red onion, sliced

Serves 6 to 8

Time 1 hr 40 min

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

4 cloves garlic
3 tablespoons extra-virgin olive oil, divided
2 teaspoons coarse sea salt, divided
4 teaspoons chopped fresh sage leaves
4 teaspoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon ground black pepper
1 (2 to 2 1/2 pound) sirloin tri-tip beef roast
4 carrots, cut into 1-inch chunks
6 parsnips, cut into 1-inch chunks
1 sweet potato, cut into 1-inch chunks
1 celery root, peeled and cut into 1-inch chunks
1 red onion, sliced

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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:

Per serving: 440 calories (170 from fat), 19g total fat, 6g saturated fat, 95mg cholesterol, 890mg sodium, 35g carbohydrates (8g dietary fiber, 11g sugar), 34g 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.
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Ingredients

4 cloves garlic
3 tablespoons extra-virgin olive oil, divided
2 teaspoons coarse sea salt, divided
4 teaspoons chopped fresh sage leaves
4 teaspoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon ground black pepper
1 (2 to 2 1/2 pound) sirloin tri-tip beef roast
4 carrots, cut into 1-inch chunks
6 parsnips, cut into 1-inch chunks
1 sweet potato, cut into 1-inch chunks
1 celery root, peeled and cut into 1-inch chunks
1 red onion, sliced

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.