Description
Slow roasting beef gives you a juicy, tender roast served best with your favorite veggies. You will be amazed at how easy this roast beef is to prepare.
Serving Size: 4oz meat
Ingredients
Meat thermometer a must
2 to 3lbtop round or eye of round roast, fat removed
salt and fresh pepper, to taste
1/2onion quartered
toothpicks
For the Gravy: (note 1/2 cup would be 1 point+)
Serving Size: 1/4 cup Servings: 12 Points +: 0 Smart Points+: 0
3cupsbeef stock
4tbspflour
Instructions
- Remove roast from refrigerator 1 hour before cooking so that it reaches room temperature.
Trim all the fat off the meat to keep it lean.
Rub the meat with olive oil and season generously with salt and pepper.
Using toothpicks, adhere onion pieces to the top of the roast.
Place the thermometer all the way into the center of the meat.
Place in a pan and set your oven anywhere between 300° to 350°.
- Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done.
- Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly. I always remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
To Make Gravy
Add 1 cup of beef broth to the pan drippings, stirring to deglaze the bottom of the pan.
Pour it into a small pot and heat on medium.
Add 3 tbsp flour to remaining broth and mix well.
- Pour it into the pot and whisk over low flame.
- Add all drippings accumulated from cutting the roast beef into the pot, bring too a boil and stir until it thickens, simmering on low a few minutes.
Adjust salt and pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 4oz meat, Calories: 142kcal, Carbohydrates: 0.5g, Protein: 24g, Fat: 4g, Cholesterol: 44mg, Sodium: 292mg, Fiber: 0.1g
