Rosemary Rubbed Tri-Tip Roast with Twice Baked Blue Cheese Potatoes

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Servings
   Serves 12

Prep Time
   10 minutes

Cook Time
   1 1/2 hours

Cooking Method
   Roasting

Beef Type
   Sirloin

Ingredients

• 1 beef tri-tip roast (2 1/2 - 3 lbs.) trimmed
• 2 Tbsp. chopped fresh rosemary
• 1 Tbsp. kosher salt
• 2 tsp. freshly ground black pepper
• 3 cups balsamic vinegar
• Twice Baked Blue Cheese Potatoes

Instructions

Preheat oven to 325°F. Rub roast with rosemary, salt and pepper. Place in roasting pan and bake 1 to 1-1/2 hours, to desired doneness.

Allow roast to rest 10-15 minutes before slicing 1/4-inch thick slices.

Place balsamic vinegar in a saucepan over medium heat and bring to a boil. Turn heat to low, reduce vinegar to 1 cup.

Assemble beef slices on top of Twice Baked Blue Cheese Potatoes, drizzle with balsamic reduction.