Rib Eye Roast & Oven-Browned Vegetables

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Rib Eye Roast & Oven-Browned Vegetables
A beautiful meal anytime of the year.

Prep: 10 minutes
Cook: 1-1/2 to 2 hours
Servings: Serves 6-8

1 well-trimmed beef rib eye roast (approximately 4 pounds)

2 Tbsp. vegetable oil

3 medium baking potatoes, quartered

2 large sweet potatoes, cut into eighths

4 small onions, halved

2 tsp. dried rosemary leaves, crushed

4 cloves garlic, crushed

1 tsp. dry mustard

1 tsp. salt

1 tsp. cracked black pepper

	Heat oven to 350°F. Combine seasonings. Press half of the seasonings evenly into surface of roast. Add oil to remaining seasoning; reserve.
	Place roast on rack in shallow roasting pan. Roast at 350°F approximately 1-3/4 to 2 hours.
	Meanwhile, combine vegetables and reserved seasoning; toss to coat. Approximately 1-1/4 hours before serving, arrange vegetables around roast and continue to cook.
	When thermometer reads 135°F for medium-rare or 150°F for medium, remove roast from oven. Tent loosely. Continue to cook vegetables 15 minutes longer or until tender, stirring once.
	Carve roast as usual. Serve surrounded with vegetables.

Serve with Holiday Sauce on the side.