This beef tri-tip roast is served with red peppers and sweet potatoes. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
  • 1-1/2 hours
  • Makes 8 servings
  • Entrée

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


  • 1 beef Tri-tip Roast (1 1/2 - 2 pounds)
  • 1/2 cup Italian dressing
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup water
  • 1 1/2 pounds sweet potatoes, cut into 2" pieces
  • 2 red bell pepper, cut into 2" pieces
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 Tablespoon fresh parsley


  1. Preheat oven to 425°F. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.

  2. Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat.  Place on rimmed baking sheet lined with parchment.  Set aside.

  3. 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°F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.

  4. Remove roast when instant-read thermometer registers 135° for medium rare; 150° for medium.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 20 - 25 minutes.  (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium)  Meanwhile, increase oven temperature to 475°F.  Stir vegetables and return to oven for 15 - 20 minutes or until desired doneness.

  5. Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan.  Sprinkle with parsley, if desired.

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