Roast Beef With Slow-Cooked Tomatoes and Garlic

No, this is not made in a slow cooker. It is just roasted slowly so the flavors deepen and blend. It is defintely for the garlic lovers out there! The most time-consuming part is peeling the garlic. You won't believe what a heavenly aroma will be wafting from your kitchen. From Real Simple Magazine October 2007.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  lbs  boneless rump steak or 2  lbs  rib roast
• 1 1⁄4 teaspoons kosher salt
• 3⁄4 teaspoon pepper
• 1  pint grape tomatoes
• 1  head garlic, cloves peeled
• 8  sprigs fresh thyme
• 3  tablespoons olive oil

Directions

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.