Try a Little Tenderness

SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

< Back

Try a Little Tenderness

Beef Roast with Potatoes and Carrots

You'll need a rib or sirloin cut -- a splurge, but perfect for a special meal.

1. Heat oven to 350 degrees F. (or 425 degrees F. for tenderloin or sirloin). Tie a 5-pound rib roast with kitchen twine if boneless or not compact. Rub roast with 1 tablespoon light brown sugar, 1/2 teaspoon dried thyme, 2 cloves minced garlic, 2 teaspoons kosher salt and 2 teaspoons pepper; place on a rack in a roasting pan. Add cut potatoes and carrots tossed in olive oil to the pan.

2. Roast until meat thermometer registers 5 to 10 degrees below desired doneness (140 degrees F. for medium rare), about 2 1/2 hours (45 minutes for tenderloin or sirloin). Allow to rest 15 minutes before serving.

Serves 4 to 6