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SunFed Ranch Easter Roast

SunFed Ranch Easter Roast

  • Roasts

  • Roasting

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?”

  • 20 Minutes

  • 40-60 Minutes

  • 1 Hour, 20 Minutes

  • 6


  • 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


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


  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.

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