Roast Beef with Potatoes & Cherry Tomatoes
Roast Beef with Potatoes & Cherry Tomatoes
Ingredients
- 2 lbs beef top sirloin roast or rump roast, (approx. 1kg)
- 1 1/2 lbs baby potatoes, halved
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat your oven to 400 F (200 C). Take the beef out of the fridge 30 minutes prior to cooking to reach room temperature.
⏱️ 30 min•🌡️ 400
- 2
In a small bowl, mix the olive oil, minced garlic, chopped fresh rosemary, fresh thyme leaves, dried oregano, salt, and pepper to create a herb paste.
⏱️ 5 min
- 3
Pat the beef dry with paper towels. Rub half of the herb paste all over the beef roast.
⏱️ 5 min
- 4
Place the beef in the center of a large roasting pan or baking sheet. Arrange the halved baby potatoes around the beef. Toss the potatoes with the remaining herb paste.
⏱️ 5 min
- 5
Roast for 15 minutes at 400 F (200 C) to sear the outside. Then, reduce the oven temperature to 350 F (175 C).
⏱️ 15 min•🌡️ 400
- 6
Continue roasting for about 35-45 minutes. Use a meat thermometer: 135 F for medium-rare, 145 F for medium.
⏱️ 45 min•🌡️ 350
- 7
About 15 minutes before the beef is done, scatter the cherry tomatoes onto the pan around the meat and potatoes.
⏱️ 15 min•🌡️ 350
- 8
Remove the beef from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This keeps it juicy.
⏱️ 15 min
- 9
Slice the beef against the grain and serve alongside the roasted potatoes and blistered tomatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roast Beef with Potatoes & Cherry Tomatoes
- 2 lbs beef top sirloin roast or rump roast, (approx. 1kg)
- 1 1/2 lbs baby potatoes, halved
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat your oven to 400 F (200 C). Take the beef out of the fridge 30 minutes prior to cooking to reach room temperature.
⏱️ 30 min•🌡️ 400 - 2
In a small bowl, mix the olive oil, minced garlic, chopped fresh rosemary, fresh thyme leaves, dried oregano, salt, and pepper to create a herb paste.
⏱️ 5 min - 3
Pat the beef dry with paper towels. Rub half of the herb paste all over the beef roast.
⏱️ 5 min - 4
Place the beef in the center of a large roasting pan or baking sheet. Arrange the halved baby potatoes around the beef. Toss the potatoes with the remaining herb paste.
⏱️ 5 min - 5
Roast for 15 minutes at 400 F (200 C) to sear the outside. Then, reduce the oven temperature to 350 F (175 C).
⏱️ 15 min•🌡️ 400 - 6
Continue roasting for about 35-45 minutes. Use a meat thermometer: 135 F for medium-rare, 145 F for medium.
⏱️ 45 min•🌡️ 350 - 7
About 15 minutes before the beef is done, scatter the cherry tomatoes onto the pan around the meat and potatoes.
⏱️ 15 min•🌡️ 350 - 8
Remove the beef from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This keeps it juicy.
⏱️ 15 min - 9
Slice the beef against the grain and serve alongside the roasted potatoes and blistered tomatoes.
⏱️ 5 min