Herb-rubbed Sirloin Tri-tip Roast With Root Vegetables

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

Description

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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