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Ingredients: |
| 1 |
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beef ribeye roast, small end, (about 4 to 6 pounds) |
| 2 |
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tablespoons vegetable oil |
| 3 to 4 |
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medium baking potatoes, cut into quarters (about 4-1/2 cups) |
| 2 |
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large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups) |
| 4 to 5 |
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small onions, cut in half (about 3 cups) |
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Seasoning: |
| 3 |
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tablespoons minced fresh rosemary or 1 tablespoon dried rosemary |
| 6 |
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cloves garlic, minced |
| 1-1/2 |
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teaspoons salt |
| 1-1/2 |
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teaspoons dry mustard |
| 1-1/2 |
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teaspoons cracked black pepper |
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Instructions: |
| 1. |
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Heat oven to 350°F. Combine seasoning ingredients; press 3 tablespoons mixture evenly onto all surfaces of beef roast. Combine remaining seasoning mixture with oil in large bowl; set aside. |
| 2. |
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Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness. |
| 3. |
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Meanwhile add vegetables to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast and roast 1-1/2 to 2 hours or until vegetables are tender, stirring once. |
| 4. |
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Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°FF for medium.) |
| 5. |
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Carve roast into slices. Serve with vegetables. |
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| Makes 8 to 10 servings. |
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| | Nutrition information per serving (1/8 recipe): 403 calories; 14 g fat (4 g saturated fat; 5 g monounsaturated fat); 91 mg cholesterol; 540 mg sodium; 28 g carbohydrate; 3.7 g fiber;41 g protein; 12.7 mg niacin; 1.2 mg vitamin B6; 2.1 mcg vitamin B12; 3.7 mg iron; 46.3 mcg selenium; 7.5 mg zinc. |
