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A perfectly tender and juicy roast beef, seasoned with garlic and herbs, and roasted to perfection. This classic centerpiece is surprisingly easy to make and perfect for a special Sunday dinner or holiday meal.
Prepare the Beef and Oven
Season the Roast
Sear for a Perfect Crust
A perfectly tender and juicy roast beef, seasoned with garlic and herbs, and roasted to perfection. This classic centerpiece is surprisingly easy to make and perfect for a special Sunday dinner or holiday meal.
This american recipe takes 120 minutes to prepare and yields 6 servings. At 384.85 calories per serving with 53.95g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Roast to Perfection
Rest, Carve, and Serve
Don't have rosemary or thyme? Try a combination of sage, marjoram, and oregano for a different aromatic profile.
Cut 1 lb of small potatoes (like Yukon Gold or red potatoes) in half and toss them with the onions and carrots to roast alongside the beef for a complete one-pan meal.
Before applying the herb rub, brush the entire surface of the roast with 2-3 tablespoons of Dijon mustard for an extra layer of tangy flavor.
After removing the roast, place the skillet on the stovetop. Deglaze with 1/2 cup of dry red wine, then add 1 cup of beef broth. Simmer until the sauce has reduced and thickened slightly.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, tissue growth, and overall bodily function.
This recipe provides heme iron, a form of iron that is more easily absorbed by the body than plant-based iron. Iron is crucial for creating red blood cells and preventing anemia.
Roast beef is a fantastic source of B vitamins, especially Vitamin B12, which is vital for nerve function and DNA synthesis, and Niacin (B3), which helps convert food into energy.
A single serving of this roast beef, approximately 170g, contains around 385 calories. This can vary based on the exact cut of beef and its fat content.
In moderation, roast beef can be part of a healthy diet. It is an excellent source of high-quality protein, iron, and vitamin B12. To make it healthier, choose a lean cut like top round and trim any excess visible fat before cooking.
For a lean and flavorful roast that's great for slicing, top round, sirloin tip, or bottom round are excellent choices. For a richer, more tender (and more expensive) roast, consider a ribeye roast or beef tenderloin.
Toughness in roast beef is usually caused by one of three things: overcooking, not letting it rest long enough after cooking, or slicing it with the grain instead of against it. Using a meat thermometer and following the resting and slicing instructions are key to a tender result.
While you can cook a beef roast in a slow cooker, it will result in a different texture. A slow-cooked roast will be fall-apart tender, more like a pot roast, and is best for shredding. This oven-roasting method is designed to produce a firm but juicy roast that is ideal for slicing.
Store leftover roast beef in an airtight container in the refrigerator for up to 4 days. To reheat, slice the beef and warm it gently in a covered skillet with a splash of beef broth or in a low-temperature oven to prevent it from drying out.
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