Roast Beef with Slow Cooked Tomatoes and Garlic
Indulge in the rich, savory flavors of Roast Beef with Slow Cooked Tomatoes and Garlic—a dish that's as comforting as it is impressive. This recipe combines tender, juicy rump or sirloin tip beef roast with sweet, oven-slowed cherry tomatoes and buttery garlic cloves for a melt-in-your-mouth experience. Aromatic sprigs of fresh rosemary and thyme infuse the dish with a delightful herbaceous depth, while a splash of red wine and beef stock creates a luscious, savory pan sauce. Perfectly browned then slow-roasted to perfection, this dish is ideal for gatherings or a comforting family dinner. Serve sliced with the caramelized tomatoes, velvety garlic, and a drizzle of the thickened pan sauce for a meal that's as visually stunning as it tastes. With just 20 minutes of prep and a slow roasting time, this recipe is an effortless way to elevate your dining table. Keywords: roast beef recipe, slow-cooked tomatoes, garlic roast, beef dinner ideas, elegant beef dish.
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Recipe Information
Ingredients
- 1.5 kg Beef roast (rump or sirloin tip)
- 500 g Cherry tomatoes
- 10 pieces Garlic cloves (peeled)
- 4 tbsp Olive oil
- 3 pieces Fresh rosemary sprigs
- 4 pieces Fresh thyme sprigs
- 2 tsp Salt
- 1 tsp Black pepper (freshly ground)
- 120 ml Red wine
- 250 ml Beef stock
Instructions
Preheat your oven to 200°C (390°F).
Pat the beef roast dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the beef on all sides until it develops a deep golden crust, about 3-4 minutes per side.
Remove the beef from the skillet and set aside. Reduce the heat to medium.
In the same skillet, add the remaining 2 tablespoons of olive oil, the garlic cloves, and cherry tomatoes. Cook for 2-3 minutes, stirring gently, until the tomatoes start to soften.
Add the rosemary and thyme sprigs to the skillet, then pour in the red wine. Let it simmer for 2 minutes to reduce slightly.
Return the beef to the skillet, nestling it among the tomatoes and garlic. Pour the beef stock over the top.
Cover the skillet tightly with foil or a lid and place it in the preheated oven. Roast for 60-90 minutes, or until the internal temperature of the beef reaches 55°C (130°F) for medium-rare or 60°C (140°F) for medium.
Once done, remove the skillet from the oven and transfer the beef to a cutting board. Tent it lightly with foil and let it rest for 15 minutes.
While the beef rests, place the skillet with the tomatoes and garlic back on the stovetop over medium heat. Simmer the liquid for 5-7 minutes to thicken slightly, seasoning with the remaining salt and pepper to taste.
Slice the beef against the grain and serve it topped with the slow-cooked tomatoes, garlic, and pan sauce.
Nutrition Facts
Calories |
4028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.3 g | 314% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 6531 mg | 284% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.1 g | ||
| Protein | 377.5 g | 755% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 6371 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
