Roast with Spicy Potatoes

Roast with Spicy Potatoes

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From: Diabetic Living Magazine

Tri-tip roast is a boneless cut of beef from the bottom sirloin. Because of its triangular shape, it's also sometimes called triangular roast. This versatile cut tastes wonderful roasted, grilled or broiled, but best of all it's low in calories.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds tiny new potatoes (15 to 18), halved
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons lemon juice
  • 1 tablespoon cooking oil
  • 1 (1½ to 2 pound) boneless tri-tip roast

Preparation

  • Prep

  • Ready In

  1. In a covered medium saucepan, cook potatoes in a small amount of boiling salted water about 10 minutes or until nearly tender. Drain well.
  2. Meanwhile, in a small bowl, combine chili powder, cumin, garlic powder, salt, oregano and cayenne pepper. Gently toss potatoes with 2 tablespoons of the lemon juice and the oil. Sprinkle with 1½ teaspoons of the chili powder mixture. Toss again to coat potatoes evenly. Arrange potatoes in a single layer in a lightly greased 15x10x1-inch baking pan; set aside.
  3. Brush both sides of roast with remaining 1 tablespoon lemon juice. Sprinkle with remaining chili powder mixture. Place roast on a rack set in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, in a 425 degree oven until desired doneness. Allow 30 to 35 minutes for medium rare (140°F) or 40 to 45 minutes for medium (155°F). Remove roast from oven. Cover with foil and let stand for 15 minutes. (The meat's temperature will rise 5°F while it stands.)
  4. Meanwhile, while roast is standing, place the potatoes in the 425°F oven. Bake, uncovered, about 15 minutes or until potatoes are tender and brown, carefully turning potatoes once.
  5. To serve, thinly slice roast across the grain. Serve potatoes with roast.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 265 calories; 8 g fat(2 g sat); 2 g fiber; 20 g carbohydrates; 28 g protein; 1 mcg folate; 54 mg cholesterol; 2 g sugars; 241 IU vitamin A; 21 mg vitamin C; 24 mg calcium; 4 mg iron; 175 mg sodium; 936 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch

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