pesto + manchego + marcona almond
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Herb Rubbed Sirloin Tri Tip Roast with Root Vegetables recipes
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
Instructions
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