Food Friday: “Forget the Pasta” Roast

“Forget the Pasta” Roast
Recipe Type: Main Dishes
Author: Coach Nancy
When we decide what we are fixing for dinner, many of us first think of what bread, pasta, or rice to center the meal around. Forget the pasta! Center your meal around protein instead! Protein is a necessary component to a healthy diet. It’s packed with the building blocks your body needs to repair, recover, and build itself strong. This delightful meal is centered around the roast. Before it is even cooked, it looks grand (as you can see). A side salad served alongside this roast is all that’s needed to complete the meal.
  • 4 cloves garlic, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 beef tri-tip roast (2 to 3 pounds)
  • 4½ teaspoons olive oil
  • Red onion, cut into 1-inch pieces
  • Baby carrots
  • 2 medium yellow peppers, cut into 1-inch pieces
  • 1 large sweet onion, cut into 1-inch slices
  • Fresh parsley
  • Bay leaf
  1. Preheat oven to 425°.
  2. Combine the garlic, rosemary, salt, and pepper; set aside 4 teaspoons of this mixture.
  3. Rub the remaining mixture over roast and place in a shallow roasting pan.
  4. In a small bowl, whisk reserved herb mixture with oil.
  5. In a large resealable plastic bag, combine the red onion, carrots, yellow peppers and sweet onion; add oil mixture. Seal bag and toss to coat.
  6. Arrange vegetables around roast. Add fresh parsley and a bay leaf to pan.
  7. Bake uncovered at for 30 to 60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium 160°; well-done 170°).
  8. Transfer roast and vegetables to a warm serving platter. Let stand for 10-15 minutes before slicing.


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