Ingredients

The following ingredients have 7 Servings
  • 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

Instruction

  • Preheat the oven to 425°F.
  • Combine garlic, 1 tablespoon of the oil, 1 teaspoon of the salt, sage, thyme, rosemary and pepper in the bowl of a food processor and pulse until a paste forms.
  • Pat beef dry with paper towels.
  • Rub beef all over with herb mixture and set aside.
  • Toss carrots, parsnips, sweet potato, celery root, red onion, remaining 2 tablespoons oil and 1 teaspoon salt in a large roasting pan until evenly coated.
  • Roast vegetables 30 minutes, stirring occasionally.
  • Push vegetables to outside of roasting pan and place beef in center.
  • Continue to roast until roast has reached desired degree of doneness (130 degrees for medium-rare), 35 to 40 minutes.
  • Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees.
  • Let roast rest 15 minutes before slicing. Serve with vegetables and drizzle with any pan juices.