Tuesday: One Stop Roasted Beef, Tomatoes and Potatoes
This checks two boxes for me – it’s a solid weeknight dinner and I only have to wash one pan. I do the whole thing on a baking sheet. The tomatoes, nestled under the roasting beef, are insanely yummy. NOTE: We are roasting extra beef for use later in the week.
Serves: 4 Prep: 5 Cooking: 1 hour
3-4 lb pot roast or top round roast
1 pint cherry or grape tomatoes
¼ cup olive oil
Kosher salt & pepper
4-5 garlic cloves, cut into slivers
1 lb small Yukon gold potatoes
1 tablespoon Herbes de Provence or Italian Seasoning
Place tomatoes on a roasting pan or large baking sheet and toss with 1 tablespoon extra virgin olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Mound in the center of the sheet pan.
Place a small roasting rack inside pan over the tomatoes. If you dont have one, dont worry.
Toss potatoes with 1 tablespoon extra virgin olive oil, 1 teaspoon salt and ½ teaspoon pepper. Place on the baking sheet.
Sprinkle both tomatoes and potatoes with dried herbs.
Trim roast of excess fat then pierce meat all over with a small knife and insert garlic slivers.
Rub outside with 1-2 tablespoons of olive oil, 2 teaspoons of salt and 1 teaspoon pepper, then place on top of rack or in the middle of the sheetpan - push the tomatoes to the side.
Roast for 50-60 minutes, depending on the size of the roast and desired level of doneness. My 3 ½ lb roast took 65 minutes to reach an internal temperature of 135-140º (for medium)when tested with an instant-read thermometer.
Remove tomatoes from pan after 20 minutes. Cover and keep warm.
Remove the potatoes after 30 minutes. Cover and keep warm.
Once done, let meat rest for at least 15 minutes before carving very thin and against the grain.
Serve sliced beef with potatoes on the side and roasted tomatoes over top.