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Delaware Ribeye Roast & Oven-Browned Vegetables With Easy Savory Sauce

Source of Recipe

Vernalisa's


Recipe Introduction

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

-Roasting Timetable our Easy Steps To A Perfect Beef Roast!

-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.