Rosemary-Garlic Roast Beef

• 4 garlic cloves, minced
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 beef tri-tip roast (2 to 3 pounds)
• 4-1/2 teaspoons olive oil
• 12 small red potatoes, quartered
• 2 medium sweet yellow peppers, cut into 1-inch pieces
• 1 large sweet onion, cut into 1-inch slices

1. Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan.
2. In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast.
3. Bake, uncovered, at 425u0b0 for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

garlic, rosemary, salt, pepper, beef tri, olive oil, red potatoes, sweet yellow peppers, sweet onion

Taken from www.tasteofhome.com/recipes/rosemary-garlic-roast-beef/ (may not work)