Roast Beef With Slow-Cooked Tomatoes And Garlic

1. Heat oven to 350 degrees.

2. Season the beef with 1 t. salt and 1/2 t. pepper and place in a large roasting pan.

3. In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 t. salt, and 1/4 t. pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125F).

4. Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.

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Nutrient	Quantity
Total fats	45.1045 g
Protein	179.8904 g
Carbohydrates	2.0949 g
Energy	1173.755 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4655 g
Water	713.7072 g
Aspartic acid	0.0391 g
Calcium, Ca	1083.3458 mg
Lutein + zeaxanthin	8.3115 g
Fiber, total dietary	0.4994 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	5.4975 g
Niacin	10.0141 mg
Vitamin A, RAE	272.4663 g
Arginine	0.0243 g
Riboflavin	1.3664 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	0.0486 g
Sodium, Na	618.1997 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6456 g
Total lipid (fat)	45.1045 g
Manganese, Mn	0.2702 mg
Fructose	0.004 g
Proline	0.0274 g
Fatty acids, total saturated 16:0	5.4002 g
Fatty acids, total saturated 8:0	0.0018 g
Sucrose	0.0003 g
Choline, total	590.3471 mg
Sugars, total	0.041 g
Serine	0.0128 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	1.1139 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.13 mg
Selenium, Se	152.8308 g
Ash	11.0025 g
Fatty acids, total saturated 18:1 undifferentiated	29.5373 g
Pantothenic acid	0.042 mg
Phenylalanine	0.0132 g
Copper, Cu	2.2986 mg
Betaine	0.194 mg
Thiamin	1.0959 mg
Retinol	272.0006 g
Methionine	0.004 g
Iron, Fe	13.1387 mg
Carbohydrate, by difference	2.0949 g
Phosphorus, P	1639.3192 mg
Folate, total	136.3835 g
Tocopherol, gamma	0.4493 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	0.345 g
Alanine	0.0146 g
Cholesterol	453.3344 mg
Valine	0.0181 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0026 g
Fatty acids, total saturated 18:2 undifferentiated	4.2717 g
Glycine	0.0136 g
Carotene, alpha	0.207 g
Glucose (dextrose)	0.0041 g
Fatty acids, total saturated 14:0	0.0186 g
Zinc, Zn	9.122 mg
Isoleucine	0.0128 g
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	5.8278 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.0267 g
Tocotrienol, alpha	0.0147 mg
Vitamin A, IU	916.3744 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	136.3835 g
Tryptophan	0.003 g
Vitamin C, total ascorbic acid	0.936 mg
Phytosterols	91.092 mg
Galactose	0.0026 g
Fatty acids, total polyunsaturated 18:1 c	0.0112 g
Fatty acids, total saturated 20:0	0.1677 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.0107 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	28.1625 g
Fatty acids, total saturated	6.7704 g
Histidine	0.0061 g
Fatty acids, total monounsaturated	30.3601 g
Threonine	0.0089 g
Folate, food	136.3835 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	0.4312 g
Vitamin E (alpha-tocopherol)	10.3654 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	185.0335 mg
Lysine	0.0124 g
Potassium, K	2120.6983 mg
Cystine	0.0044 g
Fluoride, F	0.59 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1	4.47	0.9918	0.015
Olive oil	3 tablespoons	358.02	0	40.5
Pepper	0.75 teaspoon	4.3298	1.1031	0.0562
thyme	8 sprigs	0	0	0
kosher salt	1.25 1/4	806.9352	0	4.5333
grape tomato	1 pint	806.9352	0	4.5333
rump steak	2 lbs	806.9352	0	4.5333