Ribeye Roast & Oven-Browned Vegetables With Easy Savory Sauce

Prep Time: 20 minutes
Cooking Time: 2 hours for medium doneness

• 4 lb. well-trimmed beef rib eye roast, small end
• 2 Tablespoons vegetable oil
• 3 medium baking potatoes, quartered
• 2 large sweet potatoes, cut into eighths
• 4 small onions, halved

Seasoning:

• 2 teaspoons dried rosemary leaves, crushed
• 4 cloves garlic, crushed
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

Sauce:

• 1 ½ teaspoons dry mustard
• 1 jar prepared brown gravy (12 ounces)
• ¼ cup currant jelly
• 1 teaspoons water

- Roasting Timetable

- Four Easy Steps To A Perfect Beef Roast!

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Heat oven to 350ºF. Combine seasoning ingredients. Press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; reserve. Prepare roast as directed in Four Easy Steps (see above). Roast in 350ºF oven approximately 1¾ hours for medium rare; 2 hours for medium.

Meanwhile combine vegetables and reserved seasoning; toss to coat. Approximately 1¼ hours before serving, arrange vegetables around roast.

Remove roast when thermometer registers 135ºF for medium rare, 150ºF for medium. Tent and let stand as directed in Four Easy Steps (see above). Cook vegetables 15 minutes longer or until tender, stirring once.

Meanwhile for sauce, mix mustard and water in small saucepan until smooth. Stir in gravy and jelly. Cook over medium heat 5 minutes or until smooth and bubbly, stirring occasionally. Carve roast into slices; serve with vegetables and sauce. Makes 6 to 8 servings.

TIPS:
*Choose a large size roasting pan and rack so there is adequate room to add vegetables.
*Sauce may be made ahead and refrigerated; just reheat and serve.
*To season roast, sprinkle seasoning ingredients on wax paper and roll roast through seasonings. Place into pan.

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com