Beef Roast with Vegetables

Beef Roast with Vegetables

Roasting the fall vegetables along with the beef gives then a pleasing caramelized flavor.

Recipe from Better Homes and Gardens
SERVINGS
8
SERVING SIZE
8
YIELD
8 main-dish servings, plus leftovers
PREP TIME
30 mins

Beef Roast with Vegetables

Roasting the fall vegetables along with the beef gives then a pleasing caramelized flavor.

Beef Roast with Vegetables
SERVINGS
8
SERVING SIZE
8
YIELD
8 main-dish servings, plus leftovers
PREP TIME
30 mins
Ingredients
  • 2   tablespoons snipped fresh rosemary or 2 teaspoon dried rosemary, crushed
  • 1   teaspoon salt
  • 1   teaspoon coarsely ground pepper
  • 1  4 - 6  pound boneless beef ribeye roast
  • 3   large sweet potatoes, peeled and cut into 1-inch pieces (about 1-1/2 pounds)
  • 3   turnips, peeled and cut into 1/2-inch cubes
  • 3   medium onions, cut into thin wedges
  • 2   cloves garlic, minced
  • 2   tablespoons olive oil or cooking oil
Related Video
How to Make Corned Beef and Cabbage

Learn how to make corned beef and cabbage, and you've got a simple yet satisfying Sunday supper, with fantastic leftovers for sandwiches! It would be a shame to save this Irish classic for St Patrick's Day only┐

Directions
1. 
Preheat oven to 350 degrees F. Combine rosemary, salt, and pepper; rub half the mixture onto meat. Reserve remaining rosemary mixture. Place beef roast, fat side up, on a rack in a shallow roasting pan. Do not add any liquid. Do not cover. Insert a meat thermometer into center of roast. Roast, uncovered, for 1-1/2 to 2 hours or until thermometer registers 135 degrees F for medium rare, or 2 to 2-1/2 hours or until meat thermometer registers 150 degrees F for medium.
2. 
Meanwhile, in a large Dutch oven cook sweet potatoes, turnips, and onions, covered, in boiling water for 3 minutes. Drain. Add garlic, olive oil or cooking oil, and remaining rosemary mixture to vegetables. Toss gently to combine. During last 45 minutes of roasting beef, arrange the vegetables around the meat.
3. 
Remove roast from oven. Cover roast with foil; let stand 15 minutes before carving. (The meat's temperature will rise about 10 degrees F while standing.) Carve roast. Serve with roasted vegetables. Makes 8 main-dish servings, plus leftovers.

nutrition information

Per Serving: cal. (kcal) 328, Fat, total (g) 15, chol. (mg) 67, sat. fat (g) 5, carb. (g) 24, fiber (g) 5, pro. (g) 25, vit. C (mg) 24.8, sodium (mg) 229, calcium (mg) 40.39, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top