Rosemary Beef with Roasted Tomatoes and Potatoes

By carvalhohm2

This one-pan dish makes plenty for a family of four, with enough leftovers for sandwiches. And it’s an ideal meal to take to a friend in need—just deliver the beef uncooked in a roasting pan and wrapped in plastic with cooking instructions.

Ingredients

• 1.5 pound(s) baby red potatoes, quartered
• 1 pint(s) grape tomatoes
• 1/4 cup(s) olive oil
• Kosher salt and pepper
• 1 (3 lb) beef roast, such as rib, rump or sirloin tip
• 4 clove(s) garlic, finely chopped
• 1 tablespoon(s) chopped fresh rosemary

Details

Servings 6
Preparation time 15mins
Cooking time 90mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350ºF. In a roasting pan or on a rimmed baking sheet, toss the potatoes, tomatoes, 3 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper.

Season the beef with 1 tsp salt and 1/2 tsp pepper. Nestle it in the middle of the pan, among the vegetables.

In a small bowl, combine the garlic, rosemary and remaining Tbsp oil, and rub it evenly over the meat. Roast the meat to the desired doneness, stirring the vegetables once, about 1 hour 15 minutes for medium-rare (when a meat thermometer registers 130ºF). Let rest for 10 minutes before slicing.

Deliver the beef uncooked in a roasting pan wrapped in plastic and attach a note with the cooking instructions. You can also transfer the cooked roast and vegetables to a platter or a disposable roasting pan, wrap in foil and include a note to serve at room temperature or reheat at 400ºF for 10 to 20 minutes.