Careme

Ingredients

• Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
• Yukon Gold Potatoes 1 lb $1.29/lb
• Fresh Red Hothouse Bell Pepper 1 $1.67 each
• Fresh Yellow Bell Pepper 1 $1.67 each
• Private Selection® Campari Tomatoes 8 oz $3.99
• Jumbo Sweet Onions 1 medium $1.39/lb
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Garlic 5 cloves $0.69 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme 1 tsp chopped $2.49

Instructions

1. Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes ($1.29/lb) into chunks. Slice 1 red bell pepper ($1.67), 1 yellow bell pepper ($1.67), 1 medium sweet onion ($1.39/lb), and 8 oz baby bella mushrooms ($3.29). Halve 8 oz Campari tomatoes ($3.99). Mince 5 garlic cloves ($0.69 each) and chop 1 tsp thyme and 2 tbsp parsley.
2. Toss the potatoes with 1 tbsp oil, half the garlic, salt, pepper, and half the thyme. Spread on a sheet pan and roast 20 minutes.
3. Season the 1.25 lb tri-tip roast ($6.99/lb sale) generously with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast 3-4 minutes per side until browned.
4. Add the onion, peppers, mushrooms, tomatoes, remaining garlic, and remaining thyme around the roast. Season the vegetables lightly with salt and pepper.
5. Transfer the skillet to the oven and roast 15-20 minutes until the tri-tip reaches your preferred doneness and the vegetables are softened and lightly caramelized.
6. Rest the roast 10 minutes. Toss the roasted potatoes with chopped parsley. Slice the tri-tip against the grain and serve with the peppers, mushrooms, tomatoes, onions, and potatoes.