2 Open Prairie® Natural* Angus beef tri-tip roasts, 1 1/2 to 2 pounds each
2 pounds rainbow heirloom-style carrots (orange, purple, red, yellow, white), scrubbed, trimmed
2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, zinc and selenium and a good source of fiber.
Per 1/6 of recipe (6-ounces cooked beef):
Total fat: 23g (7g saturated fat; 12g monounsaturated fat)
Vitamin B6: 1.0mg
Vitamin B12: 2.8mcg
Heat oven to 425°F. Combine rub ingredients; press onto beef roasts. Place roasts on rack in shallow roasting pan. Do not add water or cover; set aside.
Place carrots in a single layer on rimmed sheet pan. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt and pepper.
Roast Open Prairie Natural Angus beef in 425°F oven 30 to 40 minutes for medium-rare; 40 to 50 minutes for medium doneness. Roast carrots 20 to 25 minutes or until tender, stirring once.
Remove roasts when instant-read thermometer registers 135°F for medium-rare; 150°F for medium. Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 20 to 25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium-rare; 160°F for medium.)
Carve roasts across the grain into slices; season with salt, as desired. Serve with carrots.
Tip: If carrots are larger than 1-inch in diameter, cut lengthwise in half for even cooking. Carrots should not be crowded on the baking sheet or they will steam rather than roast. Use two sheet pans, if carrots are too crowded on one pan.
Serving suggestion: Add a simple mixed green salad.
Beer pairing: Porter
Wine pairing: Syrah, Hermitage