SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beef Roast with Vegetables

Makes: 8 servings
Serving size: 8 Yield: 8 main-dish servings, plus leftovers
Prep 30 mins Roast 1 hr 30 mins Stand 15 mins
Beef Roast with Vegetables
  • 2  tablespoons  snipped fresh rosemary or 2 teaspoon dried rosemary, crushed
  • 1  teaspoon  salt
  • 1  teaspoon  coarsely ground pepper
  • 1 4 - 6  pound  boneless beef ribeye roast
  • 3  large sweet potatoes, peeled and cut into 1-inch pieces (about 1-1/2 pounds)
  • 3  turnips, peeled and cut into 1/2-inch cubes
  • 3  medium onions, cut into thin wedges
  • 2  cloves garlic, minced
  • 2  tablespoons  olive oil or cooking oil

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 328,
  • Fat, total (g) 15,
  • chol. (mg) 67,
  • sat. fat (g) 5,
  • carb. (g) 24,
  • fiber (g) 5,
  • pro. (g) 25,
  • vit. C (mg) 25,
  • sodium (mg) 229,
  • calcium (mg) 40,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe