Rosemary Beef with Roasted Tomatoes and Potatoes

DFinase

Rosemary Beef with Roasted Tomatoes and Potatoes
Rosemary Beef with Roasted Tomatoes and Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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) roast, such as rib, rump or sirloin tip

  • 4

    cloves garlic, finely chopped

  • 1

    tbsp chopped fresh rosemary

Directions

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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