Shelly's Recipe

RIBEYE ROAST AND OVEN-BROWNED VEGETABLES

Category: Roasts/Tenderloin - Beef

4-lb well-trimmed boneless beef ribeye roast (small end)
2 tbsp vegetable oil
3 medium baking potatoes, peeled, quartered
2 large sweet potatoes, peeled, halved, then quartered
4 small onion, halved

Seasoning:
2 tbsp minced fresh rosemary leaves OR 2 tsp dried rosemary leaves, crushed
4 cloves garlic, crushed
1 tsp salt
1 tsp dry mustard
1 tsp cracked black pepper

Heat oven to 350. In large bowl, combine seasoning ingredients; press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; add vegetables, toss to coat.

Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of beef, not resting in fat. Arrange vegetables around roast. Do not add water or cover. Roast 1-3/4 hours for medium-rare; 2 hours for medium doneness. Roast vegetables 1-1/2 hours or until tender.

Remove roast when meat thermometer registers 135 degrees for medium-rare, 150 degrees for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees for medium-rare, 160 degrees for medium. Carve into slices; serve with vegetables. Serves 6-8