Roast Beef With Slow-Cooked Tomatoes and Garlic

One bite of this peanut butter fudge, and you just might vow to keep a batch in the fridge 24/7. Combining the flavor of rich, chocolatey fudge with a peanut butter cup—all with crunchy peanuts sprinkled on top—this dessert checks off all the boxes. No need to turn on the oven, either. You’ll melt the butter, chocolate, peanut butter, cream, and a few other ingredients over a saucepan, before pouring the mixture into an 8-inch-square pan, adding a few nuts on top, and cooling it in the fridge. Cut into bite-sized (or bigger!) squares, and dig in. Sweet.

0710tomato-beef
Photo by Beatriz da Costa
Roast Beef With Slow-Cooked Tomatoes and Garlic 2.6 787 5 1
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  • Serves 4
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  • 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
One bite of this peanut butter fudge, and you just might vow to keep a batch in the fridge 24/7. Combining the flavor of rich, chocolatey fudge with a peanut butter cup—all with crunchy peanuts sprinkled on top—this dessert checks off all the boxes. No need to turn on the oven, either. You’ll melt the butter, chocolate, peanut butter, cream, and a few other ingredients over a saucepan, before pouring the mixture into an 8-inch-square pan, adding a few nuts on top, and cooling it in the fridge. Cut into bite-sized (or bigger!) squares, and dig in. Sweet.

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.