When you roast a heap of vegetables along with the lean beef, the whole meal takes on a healthier but no less satisfying profile.
boneless beef tri-tip roast (bottom sirloin) (11/2–2 pounds)
frozen pearl onions, thawed
garlic herb seasoning blend
fat-free reduced-sodium beef broth
- Preheat the oven to 375°F. Coat the inside of a heavy roasting pan with cooking spray. Place the roast, onions, and carrots in the pan. Drizzle the oil over the meat and vegetables. Toss with clean hands to coat. Sprinkle with the seasoning blend and salt. Rub the seasonings all over the roast.
- Roast for about 50 minutes, or until an instant read thermometer inserted into the center registers 155°F. Remove the roast and vegetables to a platter. Let stand for 10 minutes.
- Meanwhile, place the roasting pan over medium heat. Add the broth and cook, scraping the pan bottom with a spatula to release the browned particles. Boil for a few minutes to reduce the sauce. Slice the roast. Serve the beef and vegetables drizzled with the pan juices.
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