I found this recipe here at Iowa Girl Eats. I pinned it for use at a later time. Later came today. I came home late tonight and the meal I had planned would just take too long. I had gotten a couple of roasts this weekend so I decided this was a good night to try this recipe. I have to tell you it is fantastic and best of all easy.

Ingredients

2-3 lb roast ( I used a top round roast)
20 cherry tomatoes
Olive Oil
fresh or dried rosemary
3 cloves of garlic sliced thin
beef broth

Directions

1. Preheat oven to 350 degrees
2. Drizzle olive oil in bottom of roasting pan or baking dish
3. Add the 20 cherry tomatoes to pan or dish

4. Place a roasting rack on bottom or pan or dish-I used rolled aluminum foil
5. Trim and remove fat from roast then take a knife and cut into meat. Stuff the slivers of garlic into the garlic into the sliced area
6. Rub outside or roast with olive oil then salt and pepper. Take the fresh rosemary or dried and sprinkle it on top of the roast.

7. Roast meat 30 -60 minutes depending on how you like it done. I roasted mine about 50 minutes and about 140 degrees
8. Remove the roast and allow it to rest for 15 minutes

9. While the meat is resting pour juices from pan to a saucepan and mix with beef broth and heat.
10. Carve meat and serve.

Leftovers, if you have any, can be served on bun with au jus or just cold sandwiches.

I had my beef with some butternut squash risotto.