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Beef Tri-Tip Roast With Rosemary-Garlic Vegetables


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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

2 cloves garlic, minced

1 teaspoon dried rosemary leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

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