ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Beef with Slow-Cooked Tomatoes and Garlic

Photo: Beatriz Da Costa
Prep time 10 mins
Other time 1 hr, 10 mins
Yield Makes 4 servings

Ingredients

  • 2 pounds boneless rump or rib roast
  • Kosher salt and pepper
  • 1 pint grape tomatoes
  • 1 head garlic, cloves peeled
  • 8 sprigs fresh thyme
  • 3 tablespoons olive oil

Nutrition Information

  • calories 439
  • caloriesfromfat 49 %
  • fat 24 g
  • satfat 0 g
  • cholesterol 96 mg
  • sodium 245 mg
  • carbohydrate 6 g
  • fiber 1 g
  • sugars 1 g
  • protein 50 g

How to Make It

  1. Heat oven to 350 ° F.

    Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.

    In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).

    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.