When we’re youngsters, Easter is all about waking up to find a basket full of cream-filled eggs, and wondering why that hollow chocolate bunny never quite hits the spot. But these days, we know what the true star of Easter feasting is – the roast.
Tender, juicy, succulent slices of rich, beefy glory, surrounded by slow-roasted veg. It’s so hearty, flavorful and satisfying, it might have some folks at your family’s table saying “Easter Bunny, who?”
2 medium red, yellow or green bell peppers, cut into eighths
2 medium sweet onions, cut into 1” wedges
2 tsp. minced garlic
1 tsp. dried rosemary leaves
1/2 tsp. salt
1/4 tsp. black pepper
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.
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.
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.)
Meanwhile, increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.
Carve against the grain, serve with vegetables, clear that plate.