1 hour
Serves 5-6
Ingredients:
1 3 pound tri tip roast
1 15 oz. can diced tomatoes
2 Tbsp. olive oil
2 Tbsp. oregano
2 tsp. garlic salt
1 pound fingerling potatoes
Make Dinner:
Preheat oven to 450 degrees. Place roast, fat side up, in a 13 x 11 roasting pan. Arrange potatoes around roast. Top roast with entire can of diced tomatoes (Chef's Note: Do not drain liquid). Drizzle entire dish with olive oil, oregano and garlic salt. Bake for 1 hour until internal temperature reaches 150 degrees for a roast cooked to medium. Remove roast from oven and allow to rest 10 minutes before carving to seal in juices. (Chef's Note: Roast tri tip 12 to 25 minutes per pound, depending on taste. When the internal temperature reaches 140 degrees farenheit, the roast will be rare. An internal temperature of 150 degrees will be medium, and 165 degrees will be well done.)