Roast Beef

Serves: 8Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2¼ lbs. lean boneless beef roast, visible fat removed
  • 1 Tbsp. olive or canola oil
  • 1 tsp. freshly ground black pepper
  • ½ tsp. garlic powder
  • ⅛ tsp. salt-free chili powder
  • ⅛ tsp. dried thyme
  • 1 small white onion, peeled and sliced
  • 1 medium-size carrot, peeled and sliced
  • 1 large stalk celery, sliced
  • ¼ cup dry red wine
  • ¼ cup water

Directions

  • Preheat oven to 350°F. Treat a roasting pan with nonstick spray.
  • Pat the roast dry with paper towels. Add the oil, pepper, garlic powder, chili powder, and thyme to a small bowl and mix well. Rub the oil mixture onto the meat.
  • Place the meat in the center of the prepared pan and arrange the onion, carrot, and celery around it. Pour the wine over the vegetables. Insert the probe of a meat thermometer into the center of thickest part of the roast. Roast, uncovered, to desired doneness. For rare, cook until internal temperature is 125°F for well-done, 170°F, approximately 1¼ hours.
  • Remove the roast from pan to a cutting board or serving platter. Tent with aluminum foil and allow to rest for 15 minutes.
  • Remove the vegetables from pan juices with a slotted spoon and discard. Skim off the fat from the pan juices. Serve the juices over the roast.

Recipe Information

Serves: 8

Ingredients

  • 2¼ lbs. lean boneless beef roast, visible fat removed
  • 1 Tbsp. olive or canola oil
  • 1 tsp. freshly ground black pepper
  • ½ tsp. garlic powder
  • ⅛ tsp. salt-free chili powder
  • ⅛ tsp. dried thyme
  • 1 small white onion, peeled and sliced
  • 1 medium-size carrot, peeled and sliced
  • 1 large stalk celery, sliced
  • ¼ cup dry red wine
  • ¼ cup water

Directions

  • Preheat oven to 350°F. Treat a roasting pan with nonstick spray.
  • Pat the roast dry with paper towels. Add the oil, pepper, garlic powder, chili powder, and thyme to a small bowl and mix well. Rub the oil mixture onto the meat.
  • Place the meat in the center of the prepared pan and arrange the onion, carrot, and celery around it. Pour the wine over the vegetables. Insert the probe of a meat thermometer into the center of thickest part of the roast. Roast, uncovered, to desired doneness. For rare, cook until internal temperature is 125°F for well-done, 170°F, approximately 1¼ hours.
  • Remove the roast from pan to a cutting board or serving platter. Tent with aluminum foil and allow to rest for 15 minutes.
  • Remove the vegetables from pan juices with a slotted spoon and discard. Skim off the fat from the pan juices. Serve the juices over the roast.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat11g
Saturated Fat4g
Cholesterol80mg
Sodium40mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein28g