Beef Roast with Vegetables
teaspoon coarsely ground pepper
4 pound boneless beef ribeye roast
large sweet potatoes, peeled and cut into 1-inch pieces (about 1-1/2 pounds)
turnips, peeled and cut into 1/2-inch cubes
medium onions, cut into thin wedges
cloves garlic, minced
tablespoons olive oil or cooking oil
- 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.
- 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.
- 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 Facts(Beef Roast with Vegetables)
- Per serving:
- 328 kcal cal.,
- 15 g fat
- (5 g sat. fat,
- 67 mg chol.,
- 229 mg sodium,
- 24 g carb.,
- 5 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet