Lemon-Garlic Beef Tri-Tip and Roasted Potatoes


  • 1 beef tri-tip roast (1½-2 pounds)
  • 2 large lemons
  • 1 tablespoon garlic (minced)
  • 2 teaspoons coarse grind black pepper
  • 2 pounds fingerling or small red-skinned potatoes (halved or quartered if large)
  • 2 tablespoons olive oil
  • ½ teaspoon salt


Preheat oven to 425° F. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon. Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes. Press remaining lemon mixture onto all surfaces of beef roast. Cut remaining lemon into 12 wedges lengthwise; set aside.

Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.

Combine reserved 1 tablespoon lemon mixture, potatoes, lemon wedges, oil and ½ teaspoon salt on rimmed sheet pan; toss to coat evenly. Roast beef in 425° F oven 30-40 minutes for medium rare; 40-50 minutes for medium doneness. Roast potatoes 25-30 minutes or until potatoes are tender, stirring once.

Remove roast when instant-read thermometer registers 135° F for medium rare; 150° F for medium. Transfer to roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10° F to reach 145° F for medium rare; 160° F for medium.)

Carve roast across the grain into slices; season with salt, as desired. Serve with potatoes and lemon wedges.

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