Rosemary Beef with Roasted Tomatoes & Potatoes

By Tbird

Per serving: 642 Cal, 49G Pto, 23G Car,2G Fiber, 38G Fat (13G Sat Fat), 107 MG Chol., 610 MG Sod

Ingredients

• 1 1/2 lb baby red potatoes, quartered
• 1 pint grape tomatoes
• 1/4 cup olive oil
• Kosher salt and pepper
• 1 3 lb beef roast, such as rib, rump or sirloin tip
• 4 cloves garlic, finely chopped
• 1 Tbsp chopped fresh rosemary

Details

Servings 6
Preparation time 15mins
Cooking time 16mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350 degrees. 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 been with 1 tsp salt and 1/2 tsp pepper. Nestle it in 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. Let rest for 10 minutes before slicing.