Roasted Beef and Vegetables Recipe

Name: Roasted Beef and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 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

Servings: persons

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

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.
4
Add vegetables; toss.
5
Place roast, fat side up, on rack in shallow roasting pan.
6
Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.
7
Do not add water or cover.
8
After meat has roasted for 15 to 30 minutes, place potatoes and onions on rack around meat.
9
Roast meat 1 3/4 hours for medium rare; 2 hours for medium doneness.
10
Roast vegetables 1 1/2 hours or until tender.
11
Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium.
12
Tent with foil.
13
Let stand 15 to 20 minutes.
14
(Temperature will continue to rise about 10 degrees to reach 145 degrees F for medium rare; 160 degrees F for medium.
15
).
16
Carve roast.
17
Serve with vegetables.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons minced fresh rosemary, 4 garlic cloves, minced, 1 teaspoon salt, 1 teaspoon dry mustard, and more.

Yes, Roasted Beef and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beef and Vegetables

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