Beef Roast with Vegetables
Contributed by Susan
Source: Better Homes and Gardens Magazine, October 1999
Prep: 30 minutes
Roast: 1 1/2 to 2 1/2 hours

2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crushed
1 tsp. slat
1 tsp. coarsely ground pepper
1 4- to 6-lb. bonless beef ribeye roast
3 large sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2
lb.)
3 turnips, peeled and cut into 1/2-inch cubes
3 medium onions, cut into thin wedges
2 cloves garlic, minced
2 Tbsp. olive oil or cooking oil

Preheat oven to 350°. Combine rosemary, salt, and pepper; rub half the
mixture onto meat. Reserve remaining rosemary mixture. Place beef roast,
fat side up, on a rack in a shallow roasting pan. Do not add any liquid.
Do not cover. Insert a meat thermometer into center of roast. Roast,
uncovered, for 1 1/2 to 2 hours or until thermometer registers 135° for
medium rare, or 2 to 2 1/2 hours or until thermometer registers 150° for
medium.

Meanwhile, in a large Dutch oven cook sweet potatoes, turnips, and
onions, covered, in boiling water for 3 minutes. Drain. Add garlic,
olive oil or cooking oil, and remaining rosemary mixture to vegetables.
Toss gently to combine. During last 45 minutes of roasting beef, arrange
the vegetables around the meat.

Remove roast from oven. Cover roast with foil; let stand 15 minutes
before carving. (The meat's temperature will rise about 10° while
standing.) Carve roast. Serve with roasted vegetables. Makes 8 main-dish
servings, plus leftovers.

Nutrition facts per serving: 328 cal., 15 g total fat (5 g sat. fat), 67
mg chol., 229 mg sodium, 24 g carbo., 5 g fiber, 25 g. pro. Daily
Values: 144% vit. A, 42% vit. C, 4% calcium, and 18% iron.