- 2-3lb pot roast or top round roast
- 1 pint cherry or grape tomatoes
- extra virgin olive oil
- salt & pepper
- dried rosemary
- 4-5 garlic cloves, cut into slivers
- 15oz can beef broth
- Preheat oven to 350 degrees then add tomatoes to the bottom of a roasting pan or large baking dish and toss with a drizzle of extra virgin olive oil, salt, and pepper. Place roasting rack inside pan, or fold three pieces of foil to mimic a rack (see picture in post.)
- Trim roast of excess fat then pierce meat all over with a small knife and insert garlic slivers. Rub outside with extra virgin olive oil, a generous amount of salt and pepper, and a teaspoon or two of dried rosemary then place on top of rack. Roast for 30-60 minutes, depending on the size of the roast and desired level of doneness. My 2-1/2lb roast took 40 minutes to reach an internal temperature of 125 degrees when tested with an instant-read thermometer, which yielded medium-rare beef after resting.
- Let meat rest for at least 15 minutes before carving very thin and against the grain.
- While beef is resting remove tomatoes to a plate then set aside. Pour juices from roasting pan into a small saucepan then add up to a can of beef broth and simmer until slightly reduced. Serve roasted tomatoes and au jus sauce with sliced beef, or pile into a bun with melted swiss or provolone cheese and caramelized onions, and dip into au jus sauce.