Ingredients
Scale
- 3 lbs Beef Tri-Tip or Top Sirloin Roast
- 1.5 lbs Baby Potatoes, halved
- 1 lb Carrots, peeled and sliced into thick rounds
- 1 lb Green beans, trimmed
- 4 tablespoons Olive oil, divided
- 4 cloves Garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 teaspoons Sea salt
- 1 teaspoon Cracked black pepper
- 1 tablespoon Balsamic glaze (optional for drizzling)
Instructions
- Preheat your oven to 400°F (200°C). Grab a large, rimmed baking sheet. If you want even easier cleanup, line it with parchment paper or heavy-duty aluminum foil. Pat the beef roast dry with paper towels. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a herb rub.
- Place the potatoes and carrots in a large bowl. Toss them with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper. Spread the vegetables around the outer edges of the sheet pan, leaving a large space in the center for the meat. Rub the herb mixture all over the beef roast, ensuring every side is coated. Place the roast in the center of the pan.
- Slide the pan into the oven. Roast for about 25 minutes. Carefully pull the pan out and add the green beans to the empty spaces around the beef. Give the potatoes and carrots a quick toss with a spatula to ensure even browning. Return the pan to the oven and continue roasting for another 15 to 20 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.
- Remove the pan from the oven. Transfer the beef to a cutting board and tent it loosely with foil. Let the meat rest for at least 10 minutes; this keeps the juices inside. While the meat rests, you can keep the vegetables in the turned-off oven to stay warm. Slice the beef against the grain, arrange it back on the pan or a large platter with the roasted vegetables, and drizzle with balsamic glaze if desired.
- Cook Time: 65 minutes