Yield:
4 – 6 Servings
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Category
Lunch + Dinner
ingredients
2 pounds ribeye roast
1 pounds baby potatoes
2 cloves garlic, thinly sliced
1 medium yellow onion, sliced
8 oz baby bella mushrooms, sliced
3 – 4 sprigs of rosemary
2 tablespoons olive oil
kosher salt and cracked black pepper
directions
Step 1:
Heat oven to 350°F. Boil potatoes for 10 minutes. While the potatoes are boiling, season the roast heavily with kosher salt and cracked black pepper on all sides.
Step 2:
Heat a large oven-safe skillet over medium-high heat. Once the skillet is hot add in the olive oil.
Step 3:
Sear the roast 5 minutes per large side. Sear the rest of the sides for a couple of minutes until no longer pink.
Step 4:
Add the potatoes, onions, mushrooms, and garlic, to the skillet spreading evenly around the roast.
Step 5:
Add the rosemary sprigs and cover with foil and bake for about 20 minutes (or less) depending on how well you like your roast cooked. 20 minutes took it to medium 140 - 145°F.
Step 6:
Let rest for 30 minutes. Slice and serve with the potato mixture.