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Pesto-Rubbed Tri-Tip Roast with Warm Tomato Sauce
Servings: Makes 6 to 8 servings
Cook Time: 60 minutes
Prep Time: 15 minutes
1 whole beef tri-tip roast (1-1/2 to 2 pounds)
1/2 cup fresh pesto sauce
1 1/2 teaspoons pepper
1 (14 1/2 oz) can italian-style diced tomatoes, undrained
1/2 cup chopped Onion
2 tablespoons shredded parmesan cheese
Heat oven to 425degreesF. Spread 1/4 cup pesto evenly onto all surfaces of beef roast; sprinklewith pepper.
Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425degreesFoven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
Meanwhile combine tomatoes and onion in small saucepan. Cook over medium heat 15 to20 minutes or until onion is tender and most of the liquid has evaporated. Stir inremaining 1/4 cup pesto. Keep warm.
Remove roast when instant-read thermometer registers 135degreesF for medium rare; 150degreesF formedium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15minutes. (Temperature will continue to rise about 10degreesF to reach 145degreesF for medium rare;160degreesF for medium.)
Carve roast across the grain into thin slices. Season with salt and pepper, as desired.Serve with tomato sauce and sprinkle with cheese.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc;and a good source of iron.
Funded by The Beef Checkoff
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Servings||Makes 6 to 8 servings|
|Calories||102 kcal (5%)|
|Calories from Fat||81 kcal (0%)|
|Total Fat||9 g (13%)|
|Saturated Fat||6 g (30%)|
|Cholesterol||36 mg (12%)|
|Sodium||54 mg (2%)|
|Total Carbohydrates||4 g (1%)|
|Dietary Fiber||3 g (12%)|
|Protein||16 g (26%)|
|Vitamin A||15 IU (0%)|
|Vitamin C||3 mg (5%)|
|Calcium||23 mg (0%)|
|Iron||6 mg (10%)|