1poundsmall red potatoeshalved or quartered (depending on size)
Preheat oven to 425°F.
If your beef is in the refrigerator, take it out and set it on the counter to come to room temperature for 10 minutes.
In a medium bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
In a separate large bowl, add the halved/quartered red potatoes. Pour half of the olive oil mixture over potatoes and toss to coat.
Rub the remaining half of the olive oil mixture over all sides of the roast.
Place the sliced onions in a cast iron pan, then place roast on top of the onions in the pan. Spread potatoes around the roast in the pan.
Place pan in the middle rack of your oven, and bake at 425°F for one hour.
At one hour check for doneness. Meat is ready when an internal thermometer reads 145°F (for medium). If meat is not cooked fully at one hour, keep it in the oven and check for doneness with a thermometer every 10 minutes.
Allow the meat to rest, covered in foil, at room temperature for 15 minutes before slicing and serving.
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