Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes

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.

Ingredients

Servings 8 Serving Size about 1/2 cup beef (3 ounces cooked beef); 1/2 cup cooked vegetables

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 pounds 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)

Directions

Tip: Click on step to mark as complete.

Preheat oven to 425掳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.
Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover. Roast in 425掳F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135掳 for medium rare; 150掳 for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 - 25 minutes. (Temperature will continue to rise about 10掳F to reach 145掳F for medium rare; 160掳F for medium) Meanwhile, increase oven temperature to 475掳F. Stir vegetables and return to oven for 15 - 20 minutes or until desired doneness.
Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.

Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes

Calories

265 Per Serving

Protein

25g Per Serving

Fiber

3g Per Serving

Nutrition Facts

Calories		265
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
Cholesterol		67 mg
Sodium		551 mg
Total Carbohydrate		21 g
	Dietary Fiber	3 g
	Sugars	6 g
Protein		25 g

Dietary Exchanges
1 starch, 1/2 vegetable, 3 lean meat, 1/2 fat

This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

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

Calories

265 Per Serving

Protein

25g Per Serving

Fiber

3g Per Serving

Calories		265
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
Cholesterol		67 mg
Sodium		551 mg
Total Carbohydrate		21 g
	Dietary Fiber	3 g
	Sugars	6 g
Protein		25 g

Dietary Exchanges
1 starch, 1/2 vegetable, 3 lean meat, 1/2 fat

Ingredients

Servings 8 Serving Size about 1/2 cup beef (3 ounces cooked beef); 1/2 cup cooked vegetables

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 pounds 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)

Directions

Tip: Click on step to mark as complete.

Preheat oven to 425掳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.
Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover. Roast in 425掳F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135掳 for medium rare; 150掳 for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 - 25 minutes. (Temperature will continue to rise about 10掳F to reach 145掳F for medium rare; 160掳F for medium) Meanwhile, increase oven temperature to 475掳F. Stir vegetables and return to oven for 15 - 20 minutes or until desired doneness.
Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.

This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

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