Ingredients

• 1 SunFed Ranch 100% grass fed beef tri-tip roast (1- 1/2-2 lbs.)
• 1 Tbsp. olive oil
• 12 small red-skinned potatoes, cut in half
• 2 medium red, yellow or green bell peppers, cut into eighths
• 2 medium sweet onions, cut into 1” wedges

Seasoning:

• 2 tsp. minced garlic
• 1 tsp. dried rosemary leaves
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Instructions

1. Heat oven to 425°F. Combine seasoning ingredients, and press half of mixture onto beef tri-tip roast. Combine remaining seasoning with oil and vegetables in large bowl; toss to coat.
2. Place roast on rack in shallow roasting pan. Place vegetables around roast. Do not add water or cover. Roast on 425°F for 30-40 minutes for medium rare; 40-50 minutes for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board and tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.
5. Carve against the grain, serve with vegetables, clear that plate.