Rosemary Beef with Roasted Tomatoes and Potatoes

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Rosemary Beef with Roasted Tomatoes and Potatoes


1½ lbs. New Red Potatoes, quartered
1 lb. Cherry Tomatoes. Some whole and some halved
1 lb. Small onions, quartered and halved
2 Carrots, peeled an roughly sliced
2 Red Bell Peppers, seeded and chopped
1 lb. Mushrooms, some quartered, some halved and some whole
1 cup frozen Peas
¼ cup Extra Virgin Olive Oil
2 tbs. Garlic Powder
1 tbs. Onion Powder
3 lbs. Kosher Beef Roast, such as rib or sirloin tip
2 tbs. Kosher Israeli Red Wine
4 cloves Garlic, crushed and finely chopped
4 tbs. fresh Rosemary, chopped
Salt and freshly Ground Black Pepper to taste


Preheat the oven to 300 degrees F.

In a metal roasting pan, combine a little oil, potatoes, peas, tomatoes, carrots, onions, peppers, mushrooms, salt, and pepper.

Season the meat with the garlic and onion powder, salt and pepper and place in the middle of the pan, pushing the vegetables aside as necessary.

In a small bowl, combine the garlic, rosemary, and a little oil. Rub evenly over the meat. Roast the meat to the desired doneness, stirring the vegetables once, about 2 ½ hours. Let rest for 10 minutes before slicing. Serve with a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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