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A beautiful meal anytime of the year.

Rib Eye Roast & Oven-Browned Vegetables

1 well-trimmed beef rib eye roast (approximately 4 pounds)
2 tablespoon vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, cut into eighths
4 small onions, halved
2 teaspoons dried rosemary leaves, crushed
4 cloves garlic, crushed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper

1. Heat oven to 350°F.
2. Combine seasonings. Press half of the seasonings evenly into surface of roast. Add oil to remaining seasoning; reserve.
3. Place roast on rack in shallow roasting pan. Roast at 350°F approximately 1 3/4 to 2 hours.
4. Meanwhile, combine vegetables and reserved seasoning; toss to coat. Approximately 1 1/4 hours before serving, arrange vegetables around roast and continue to cook.
5. 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.
6. Carve roast as usual. Serve surrounded with vegetables.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.