Rosemary Beef with Roasted Tomatoes and Potatoes

By bakers_delight85

Ingredients

• 1-1/2 pounds baby red potatoes, quartered
• 1 pint grape tomatoes
• 1/4 cup olive oil
• 1-1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 3 pounds beef roast, such as rib, rump or sirloin tip
• 4 cloves garlic, finely chopped
• 1 Tbsp. chopped fresh rosemary

Preparation

Step 1

Preheat the oven to 350 degrees F.
On a rimmed baking sheet, combine the potatoes, tomatoes, 3 Tbsp. of the oil, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper.
Season the meat with the remaining 1 tsp. salt and 1/2 tsp. pepper and place in the middle of the pan, pushing the vegetables aside as necessary.
In a small bowl, combine the garlic, rosemary, and the remaining 1 Tbsp. oil. Rub evenly over the meat. Roast the meat to the desired doneness, stirring the vegetables once, about 1 hour 15 minutes for medium rare (130 degrees internal temperature). Let rest for 10 minutes before slicing.