Roasted Beef And Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 tablespoons minced fresh rosemary
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon cracked black pepper
• 1 (4 lb) well-trimmed beef roast (they suggest ribeye)
• 2 tablespoons vegetable oil
• 3 medium baking potatoes, quartered
• 2 large sweet potatoes, halved, quartered
• 4 small onions, halved

Recipe

• 1 heat oven to 350 degrees f.
• 2 combine rosemary, garlic, salt, mustard, and pepper; press 1/2 onto beef roast.
• 3 combine remaining seasoning with oil in large bowl. add vegetables; toss.
• 4 place roast, fat side up, on rack in shallow roasting pan.
• 5 insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. do not add water or cover.
• 6 after meat has roasted for 15 to 30 minutes, place potatoes and onions on rack around meat.
• 7 roast meat 1 3/4 hours for medium rare; 2 hours for medium doneness.
• 8 roast vegetables 1 1/2 hours or until tender.
• 9 remove roast when meat thermometer registers 135 degrees f for medium rare; 150 degrees f for medium.
• 10 tent with foil. let stand 15 to 20 minutes. (temperature will continue to rise about 10 degrees to reach 145 degrees f for medium rare; 160 degrees f for medium.).
• 11 carve roast. serve with vegetables.