This beef tri-tip roast is served with red peppers and sweet potatoes.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
Calories265 Per Serving
Protein25g Per Serving
Fiber3g Per Serving
|Total Fat||9.1 g|
|Saturated Fat||3.1 g|
|Trans Fat||0.01 g|
|Polyunsaturated Fat||0.8 g|
|Monounsaturated Fat||4.2 g|
|Total Carbohydrate||21 g|
|Dietary Fiber||3 g|
1 starch, 1/2 vegetable, 3 lean meat, 1/2 fat
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
1/2 cup reduced-fat Italian salad dressing
1/4 cup drained sun-dried tomatoes (oil-packed)
1/4 cup water
1 1/2 lbs sweet potatoes (cut into 2-inch pieces)
2 red bell peppers (cut into 2-inch pieces)
1 teaspoon salt
2 tablespoons grated Parmesan cheese
fresh, chopped parsley (optional)
Preheat oven to 425°F. Place dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture into thirds.
Combine sweet potatoes, peppers and 1/3 tomato mixture in large bowl; toss to coat. Place vegetables on parchment-lined shallow-rimmed baking pan. Set aside.
Season beef Tri-Tip Roast, as desired. Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on prepared vegetables. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.