BEEF ROAST WITH MELTED TOMATOES AND ONIONS

Beef Roast With Melted Tomatoes and Onions image

"I would rather be the kosher Rachael Ray than the kosher Martha Stewart," Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein's popular "Kosher by Design" cookbooks. "My books speak to harried everyday cooks like me." This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal - and the leftovers make incredible sandwiches the next day.

Provided by Julia Moskin

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

1 silver tip roast, 5 pounds, or rib roast, 7 pounds
Fine sea salt
Freshly ground black pepper
4 tablespoons olive oil
2 onions, coarsely chopped
4 cloves garlic, cut into slivers
3 large or 4 medium ripe tomatoes
6 sprigs thyme, woody stems discarded

Steps:

Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 43 grams, Carbohydrate 5 grams, Fat 89 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 35 grams, Sodium 841 milligrams, Sugar 2 grams