Roasted Tomato Beef Tri-Tip With Peppers And Sweet Potatoes

1. Preheat oven to 200ºC. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.
2. Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat. Place on rimmed baking sheet lined with parchment. Set aside.
3. Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Roast in 200°C oven 30 to 40 minutes for medium rare; 40 – 50 minutes for medium doneness.
4. Remove roast when instant-read thermometer registers 56°C for medium rare; 60°C for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 – 25 minutes.
5. Meanwhile, increase oven temperature to 250°C. Stir vegetables and return to oven for 15 – 20 minutes or until desired doneness.
6. Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired… and enjoy!.

*Courtesy of Beef It’s What’s For Dinner.