Roast Beef With Slow-Cooked Tomatoes and Garlic

You might not believe us when we tell you, but you're just 4 ingredients away from a stunning centerpiece roast. We combined an inexpensive piece of beef, tomatoes, garlic, and thyme, stuck it in the oven and poured ourselves a glass of wine. It's recipes like this one—with a decent amount of inactive time—that we love to employ during the busy holiday season. Serve this will a side of smashed potatoes or mashed celery root and a bottle of cabernet.

0710tomato-beef
Photo by Beatriz da Costa
Roast Beef With Slow-Cooked Tomatoes and Garlic 2.7 806 5 1
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 439 calories
    • Calories 49 calories from fat
    • Fat 24 g
    • Sat Fat 0 g
    • Cholesterol 96 mg
    • Sodium 245 mg
    • Protein 50 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 1 g
You might not believe us when we tell you, but you're just 4 ingredients away from a stunning centerpiece roast. We combined an inexpensive piece of beef, tomatoes, garlic, and thyme, stuck it in the oven and poured ourselves a glass of wine. It's recipes like this one—with a decent amount of inactive time—that we love to employ during the busy holiday season. Serve this will a side of smashed potatoes or mashed celery root and a bottle of cabernet.

Ingredients

  1. Check 2 pounds boneless rump or rib roast
  2. Check kosher salt and pepper
  3. Check 1 pint grape tomatoes
  4. Check 1 head garlic, cloves peeled
  5. Check 8 sprigs fresh thyme
  6. Check 3 tablespoons olive oil

Directions

  1. Heat oven to 350° F.
  2. Season the beef with 1 teaspoon salt and ½ teaspoon pepper and place in a large roasting pan.
  3. In a bowl, combine the tomatoes, garlic, thyme, oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
  4. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
  5. Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.