Roast Beef With Slow-Cooked Tomatoes and Garlic

It’s been a while since I’ve talked about food, so I’ll share a new recipe we tried last night. We’re not big red meat eaters, but I’ve been wanting to try this recipe for a while and it seemed like the perfect way to use the cherry tomatoes that are everywhere this time of year. I used a sirloin tip roast we bought at the Saturday Morning Market from Native Meats.

It looked and smelled amazing before I even put it in the oven!

You’ll have to take my word for it when I say this photo doesn’t do it justice! I’m not a food photographer, but here’s the finished product!

Look at that roasted garlic! Mmmmm!

We were anxious to eat, so I didn’t take any photos after we sliced it, but I was really happy with the tender, ever-so-slightly-pink inside. Since I never know how long to cook things like this, and I get nervous about over- or under-cooking meat, I bought an instant-read thermometer the other day, and this was the first recipe I used it on. In the end, this 2-pound roast was in the oven for 1 hour and 20 minutes, and it came out a very nice medium-well. 

The verdict: It was exceptional! I’m sure that it has more to do with the quality of the meat than the cook, but I don’t mind at all! I’ll definitely be making this one again!