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Source: America's Favorite Food Associations

Ribeye Roast and Oven-Browned Vegetables
Make this New England favorite yours!
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: 1 3/4 to 2 hours
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4 pounds (small end) boneless beef ribeye roast, well-trimmed
2 tablespoons Crisco® Vegetable Oil
3 medium baking potatoes, peeled, quartered
2 large sweet potatoes, peeled, halved, then quartered
4 small onions, halved
2 teaspoons dried rosemary, crushed
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon black pepper




Heat oven to 350 degrees. In large bowl, combine rosemary, garlic, salt, mustard and pepper; press half the seasoning evenly into surface of roast. Add oil to remaining seasoning; add vegetables, tossing to coat.

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Arrange vegetables around roast. Do not add water or cover. Roast 1 3/4 hours for medium-rare; 2 hours for medium doneness. Roast vegetables 1 1/2 hours or until tender.

Remove roast when meat thermometer registers 135 degrees for medium-rare, 150 degrees for medium. Let stand 15 minutes.

Carve into slices; serve with vegetables.





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