Beef Tri-Tip with Rosemary-Garlic Vegetables                         
1 beef tri-tip roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
12  small red-skinned potatoes, halved
 2 medium red, yellow or green bell peppers, cut into eighths
 2 medium sweet onions, cut into 1-inch wedges

Seasoning :

2  cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

 1. Heat oven to 425°F.   Combine seasoning ingredients; press 1/2 onto beef roast.   Combine remaining seasoning with oil and vegetables in large bowl; toss.

2. Place roast on rack in shallow roasting pan.    Place vegetables on rack around roast.    Do not add water or cover.    Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium.    Transfer to board; tent with foil.    Let stand 15 minutes.    (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

4. Meanwhile increase oven temperature to 475°F.    Remove peppers.  Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.   Carve roast across the grain.    Serve with vegetables.

Makes 6 to 8 servings.