Tri-tip with Potatoes, Carrots and Parsnips

By mschweickert

Ingredients

• 1 2-lb beef tri-tip roast
• 2 large garlic cloves, minced
• 1 1/2 tsp dried thyme, crumbled
• freshly ground pepper
• 1/2 cup olive oil
• 2 Tbsp soy sauce
• 3 parsnips, peeled
• 3 large carrots, peeled
• 2 russet potatoes
• salt

Preparation

Step 1

Preheat oven to 450. Place beef in large roasting pan. Rub garlic, 1/2 tsp thyme and generous amount of pepper into both sides of roast. Pour 1/4 cup oil and soy sauce over and spoon over both sides. Turn roast fat side up.

Cut parsnips and carrots crosswise into thirds, then quarter each piece lengthwise. Halve potatoes lengthwise and crosswise, then cut each piece lengthwise into quarters. Arrange vegetables in single layer around roast. Mix with remaining 1/4 cup oil, 1 tsp thyme, salt and pepper.

Place roast and vegetables in oven. Reduce temperature to 350 and cook until thermometer inserted into thickest part of roast register 120, stirring vegetables occasionally, about 45 minutes. Let stand 20 minutes. Slice meat across the grain. Serve with vegetables and pan juices.