Roast Beef With Slow-Cooked Tomatoes and Garlic |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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No, this is not made in a slow cooker. It is just roasted slowly so the flavors deepen and blend. It is defintely for the garlic lovers out there! The most time-consuming part is peeling the garlic. You won't believe what a heavenly aroma will be wafting from your kitchen. From Real Simple Magazine October 2007. Ingredients:
2 lbs boneless rump steak or 2 lbs rib roast |
1 1/4 teaspoons kosher salt |
3/4 teaspoon pepper |
1 pint grape tomatoes |
1 head garlic, cloves peeled |
8 sprigs fresh thyme |
3 tablespoons olive oil |
Directions:
1. Heat oven to 350 degrees.
2. Season the beef with 1 t. salt and 1/2 t. pepper and place in a large roasting pan.
3. In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 t. salt, and 1/4 t. pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125F).
4. Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
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