Tastes so good, everyone will gobble this up.

Prep: 20 minutes; Cook: 45 - 50 minutes

Serves 4.

1 beef tri-tip roast (approximately 2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered

Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast. Add oil to remaining herb paste and mix well. Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly. Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425 degree F oven for 35-40 minutes for rare to medium. Remove roast when meat thermometer registers 135 degrees F for rare or 155 degrees F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140 degrees F for rare and 160 degrees F for medium.

While roast is standing, increase oven temperature to 475 degrees F.

Continue cooking vegetables 10 minutes or until tender and lightly browned. Carve roast across the grain into thin slices. Serve with vegetables.