Rosemary Beef with Roasted Tomatoes & Potatoes

By dette

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 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
Cooking time 16mins

Preparation

Step 1

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.

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

3. 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.

How to bring it: 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

Nutrition Facts
Yield 6 servings
Servings 6
Amount Per Serving
Calories 642
Total Fat 38g
Saturated Fat 13g
Cholesterol 107mg
Sodium 610mg
Total Carbohydrates 23g
Dietary Fiber 2g
Protein 49g