Roast Beef With Slow-Cooked Tomatoes and Garlic

Roast Beef With Slow-Cooked Tomatoes and Garlic
Beatriz da Costa
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preparation
10
minutes
cooking
80
minutes
other
0
minutes
Serves 4

Ingredients

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

Directions

  1. Heat oven to 350° F.
  2. Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
  3. In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 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.
     
Sara Quessenberry
September 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 24 g
  • Sat Fat 0 g
  • Cholesterol 96 mg
  • Sodium 245 mg
  • Carbohydrate 6 g
  • Fiber 1 g
  • Sugar 1 g
  • Protein 50 g
What does this mean? See Nutrition 101.

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