BEEF ROAST WITH ROOT VEGETABLES RECIPES

Name: Roasted Beef Rib Eye & Root Vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 1 (4 lb) well-trimmed beef rib eye roast, small end; 2 tablespoons vegetable oil; 3 medium baking potatoes, quartered; 2 large sweet potatoes, halved, quartered; 4 small onions, halved; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary; 4 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon dry mustard; 1 teaspoon freshly cracked black pepper

ROASTED BEEF RIB EYE & ROOT VEGETABLES RECIPE - FOOD.COM

Roasted Beef Rib Eye & Root Vegetables Recipe - Food.com image

Make and share this Roasted Beef Rib Eye & Root Vegetables recipe from Food.com.

Total Time 2 hours 30 minutes

Prep Time 0S

Cook Time 2 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (4 lb) well-trimmed beef rib eye roast, small end
2 tablespoons vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, halved, quartered
4 small onions, halved
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon freshly cracked black pepper

Steps:

Heat oven to 350°F.
Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
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 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.

Nutrition Facts : Calories 743.9, FatContent 53.7, SaturatedFatContent 20.9, CholesterolContent 154.2, SodiumContent 439.2, CarbohydrateContent 21.2, FiberContent 2.6, SugarContent 3.3, ProteinContent 41.7

8 & $20 RECIPE: BEEF POT ROAST WITH ROOT VEGETABLES | WINE ...

8 & $20 Recipe: Beef Pot Roast with Root Vegetables | Wine ... image

Winter is the perfect time to slow-cook a hearty meal. With minimal prep and active cooking time, this Wine Spectator recipe for a beef chuck pot roast with carrots, turnips and onions will keep you warm on chilly nights. Pair it with a Cabernet Sauvignon

Provided by Nicole Ruiz Hudson

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Make and share this Roasted Beef Rib Eye & Root Vegetables recipe from Food.com.
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