Roast Beef with Slow-Cooked Tomatoes and Garlic

Photo: Beatriz Da Costa
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 49%
  • Fat: 24g
  • Saturated fat: 0g
  • Cholesterol: 96mg
  • Sodium: 245mg
  • Carbohydrate: 6g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 50g


  • 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


  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.
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