Ribeye Roast and Oven-Browned Vegetables

Directions:

Preheat oven to 350 degrees F

In large bowl, combine rosemary, garlic, salt, dry mustard and pepper; press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; add vegetables, tossing to coat.

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Arrange vegetables around roast. Do not add water or cover.

Roasting Times:
Medium Rare: 1 3/4 hours. Remove roast when meat thermometer registers 135 degrees F. Let stand 15 minutes. Temperature will continue to rise to 145 degrees F.

Medium: 2 hours. Remove roast when meat thermometer registers 150 degrees F. Let stand 15 minutes. Temperature will continue to rise to 160 degrees F.

Roast vegetables 1 1/2 hours or until tender.

Carve into slices; serve with vegetables.