90 minutes
Serves 8
Ingredients:
5-6 pound Tri Tip Roast
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. oregano
3 tsp. sea salt
3 tsp. black pepper
3 pounds red potatoes, chopped
1 pound baby carrots
1 cup orange juice
1 tsp. salt
2 tsp. sugar
Make Dinner:
Preheat oven to 375 degrees. Place roast, fat side up, in the center a large roasting pan leaving room for potatoes. Rub garlic generously onto roast. Add chopped potatoes around roast. Sprinkle oregano, salt and pepper evenly over roast and potatoes. Bake uncovered until roast reaches an internal temperature of 70 degrees Celsius or 158 degrees Fahrenheit for meat that is cooked to medium, about an hour and a half.
Approximately 30 minutes before the roast is done, place carrots and 2 cups of water in a large frying pan. Bring to a boil over medium heat and allow carrots to simmer for 15 minutes until water boils away. Add orange juice, salt and sugar. Simmer for another 15 minutes until liquid has cooked away and carrots are golden and caramelized. Serve with Italian roast beef and red potatoes.