Ingredients
- 1 1/2 pound baby red potatoes, quartered
- 1 pint grape tomatoes
- 1/4 cup olive oil
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 pound beef roast, such as rib, rump or sirloin tip
- 4 clove garlic, finely chopped
- 1 tablespoon chopped fresh rosemary
Preparation
Baking Directions:
When you are regaining your appetite, sometimes there is just no substitute for beef.
This simply seasoned, one-pan meal is plenty for a family of four, with enough leftovers for an amazing roast beef and tomato sandwich.
Either roast this dish at home or deliver it ready to roast, along with the simple cooking instructions.
To prepare:Preheat the oven to 350 degrees F.
On a rimmed baking sheet, combine the potatoes, tomatoes, 3 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Season the meat with the remaining 1 teaspoon salt and 1/2 teaspoon pepper and place in the middle of the pan, pushing the vegetables aside as necessary.
In a small bowl, combine the garlic, rosemary, and the remaining 1 tablespoon oil.
Rub evenly over the meat.
Roast the meat to the desired doneness, stirring the vegetables once, about 1 hour 15 minutes for medium-rare (130 degrees F internal temperature).
Let rest for 10 minutes before slicing.
