Roast Beef With Slow-Cooked Tomatoes and Garlic
Serves 4|
Hands-On Time:
10m
|
Total Time:
1hr
20m
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
- Heat oven to 350° F.
- Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
- In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
- 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.
Nutritional Information
- Per Serving
- Calories 439Calories From Fat 49%
- Fat 24g
- Sat Fat 0g
- Cholesterol 96mg
- Sodium 245mg
- Carbohydrate 6g
- Fiber 1g
- Sugar 1g
- Protein 50g
What does this mean? See Nutrition 101.
Quick Tip
Heavy pans absorb heat best, allowing meat to cook evenly. Try to avoid overcrowding the pan or the heat won't distribute
properly and the food will steam.
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