HOLIDAY BEEF ROAST
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready in: 65 Minutes
Makes 2 servings
2 lb. holiday beef roast
1 tsp. dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered
1. Preheat oven to 425°F.
2. Combine rosemary, garlic,
salt and pepper to form a paste. Spread half of the herb paste
evenly over surface of holiday beef roast.
3. Add olive oil to remaining
herb paste and mix well.
4. Place vegetables in a large
bowl. Pour herb-oil mixture over vegetables and stir to coat
5. Place holiday beef roast in
oven, fat side up, in an open roasting pan. Arrange coated vegetables
around roast. Do not add water or cover. Roast for 35 to 40 minutes
for rare to medium. Remove holiday beef roast when meat thermometer
registers 135°F for rare or 155°F for medium.
6. Allow holiday beef roast to
stand, tented with aluminum foil, for 10 minutes. Roast will
continue to rise in temperature to reach 140°F for rare and
160°F for medium.
7. While holiday beef roast is
standing, increase oven temperature to 475°F. Continue cooking
vegetables 10 minutes or until tender and lightly browned.
8. To Serve: Carve roast across
the grain into thin slices. Serve with vegetables.