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Rosemary Beef with Roasted Tomatoes and Potatoes



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


Servings 6


Step 1

1. Preheat 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
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 over the meat. Roast the meat to the desired doneness, stirring the vegetables once, about 1 hour 15 minutes. Let rest 10 minutes before slicing


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