Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce
|Boneless beef rib eye roast||4 Pound (1 Piece, Small End)|
|Minced rosemary/2 teaspoons dried rosemary leaves, crushed||2 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Vegetable oil||2 Tablespoon|
|Baking potatoes||1 Pound, peeled and quartered (About 3 Medium Sized Ones)|
|Small onions||3⁄4 Pound, peeled and cut in half (About 4 Small Ones)|
|Sweet potatoes||1 Pound, peeled, halved and cut into quarters (About 2 Large Ones)|
|Savory sauce||1 Cup (16 tbs)|
Combine rosemary, garlic, mustard, salt and pepper.
Rub half of herb mixture evenly over surface of beef roast.
Add oil to remaining herb mixture.
Place vegetables in large bowl; add herb-oil mixture, tossing to coat evenly.
Place roast, fat side up, on rack in shallow roasting pan.
Insert meat thermometer so bulb is centered in thickest part of roast but not resting in fat.
Arrange coated vegetables around roast.
Do not add water.
Do not cover.
Roast in 350°F oven to desired degree of doneness.
For roast, allow 20 to 22 minutes per pound for rare or medium.
Remove roast when meat thermometer registers 135°F for rare; 155°F for medium.
Cook vegetables 1 1/2 hours or until tender.
Place roast on carving board; return vegetables to oven if longer cooking is necessary.
Tent roast with foil and let stand 15 minutes before carving.
Roasts should continue to rise about 5°F in temperature to 140°F for rare; 160°F for medium.
Meanwhile, prepare Easy Savory Sauce.
Carve roast into slices.