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Oct 8, 2009

Roast Beef, Carrots, and Potatoes


4 cloves garlic, crushed
2 tsp. dried thyme
1-1/2 tsp. black pepper
4 to 6 lb. beef ribeye roast
2 tbsp. olive oil
2 lbs. small new potatoes, halved
One 16-oz. package baby carrots
2 medium onions, in 1-inch-thick wedges

1. Heat oven to 350 degrees. Combine garlic, thyme and pepper and press half this mixture evenly into surface of beef roast. Add oil and 1 teaspoon salt to remaining seasoning mixture; reserve. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast in 350 degree oven approximately 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

2. Meanwhile, in large bowl, combine potatoes, carrots, onions and reserved seasoning mixture; toss to coat. Arrange vegetables on 15"-by-10" jelly roll pan. During last 60 minutes of roasting beef, put vegetables in oven.

3. Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once. While the vegetables cook, temperature of roast will continue to rise 10 degrees to reach desired doneness. Carve roast into slices; serve with vegetables. Makes 6 to 8 servings.