Herb Rubbed Sirloin Tri-Tip

HERB-RUBBED SIRLOIN TRI-TIP ROAST WITH ROOT VEGETABLES

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Serves 6 to 8

Not as commonly known, the tri-tip is a roast cut from the bottom sirloin. Its marbled texture gives the tri-tip roast a rich flavor. The garlic and herb coating pairs nicely with hearty roasted root vegetables.

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Ingredients: 

• 4 cloves garlic 
• 3 tablespoons extra-virgin olive oil, divided 
• 2 teaspoons coarse sea salt, divided 
• 4 teaspoons chopped fresh sage leaves 
• 4 teaspoons chopped fresh thyme leaves 
• 1 tablespoon chopped fresh rosemary leaves 
• 1/2 teaspoon ground black pepper 
• 1 (2 to 2 1/2 pound) sirloin tri-tip beef roast 
• 4 carrots, cut into 1-inch chunks 
• 6 parsnips, cut into 1-inch chunks 
• 1 sweet potato, cut into 1-inch chunks 
• 1 celery root, peeled and cut into 1-inch chunks 
• 1 red onion, sliced 

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Method: 

Preheat oven to 425°F. Combine garlic, 1 tablespoon oil, 1 teaspoon salt, sage, thyme, rosemary and pepper in the bowl of a food processor and pulse until a paste forms. Pat beef dry with paper towels. Rub beef all over with herb mixture and set aside.

Toss carrots, parsnips, sweet potato, celery root, red onion, remaining 2 tablespoons oil and 1 teaspoon salt in a large roasting pan until evenly coated. Roast vegetables 30 minutes, stirring occasionally. 

Push vegetables to outside of roasting pan and place beef in center. Continue to roast 30 to 45 minutes longer or until roast has reached desired degree of doneness. Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Let roast rest 15 minutes before slicing. Serve with vegetables and drizzle with any pan juices.