Email to Stella      

Deleware Ribeye Roast & Oven-Browned Vegetables w/Savory Sauce

Source of Recipe

Vernalisa


List of Ingredients

4 lb. well-trimmed beef rib eye roast, small end
2 TBS. vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, cut into eighths
4 small onions, halved
Seasoning:
2 tsp. dried rosemary leaves, crushed
4 cloves garlic, crushed
1 tsp. dry mustard
1 tsp. salt
1 tsp. cracked black pepper
Sauce:
1 1/2 tsp. dry mustard
1 jar prepared brown gravy (12 ounces)
1/4 c. currant jelly
1 tsp. water



Recipe

Heat oven to 350 degrees. 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 350 degree oven approximately 1-3/4 hours for medium
rare; 2 hours for medium.

Meanwhile combine vegetables and reserved seasoning;
toss to coat. Approximately 1-1/4 hours before serving,
arrange vegetables around roast.

Remove roast when thermometer registers 135 degrees for
medium rare, 150 degrees 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

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