Mar 19, 2009

Roast Beef




Slow roasting beef gives you a juicy, tender roast. You will be amazed at how easy this is to prepare and any leftovers make a great lunch the next day. Purchase a meat thermometer if you don't own one and it will come out perfectly cooked every time. Serve this with your favorite veggies.


Roast Beef

Gina's Weight Watcher Recipes
Serving Size: 4 oz meat • Servings: varies Old Points: 4 Points+: 4

Ingredients:
  • Meat thermometer a must
  • 2 to 3 lb top round or eye of round roast, fat removed
  • salt and fresh pepper, to taste
  • 1/2 onion quartered
  • toothpicks
For the Gravy:  (note 1/2 cup would be 1 point+)

Serving Size: 1/4 cup • Servings: 12 Old Points: 0 Points+: 0
  • 3 cups beef stock
  • 4 tbsp flour

Directions:

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.

39 comments :

  1. That looks amazing! I'm surprised that it's only 4 points. Looks sinful. Going to have to try that one.

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  2. Boy that really looks yummy! How big was your roast and how long did it take to reach temp?

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  3. Mine was done in an hour, I don't recall how big it was, but I bought the smallest one I could find which fed about 6-8 people.

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  4. sounds and looks really delicious ... love how simple it is to make .. Laila .. http://limeandlemon.wordpress.com/

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  5. Mmmm, delicious! I love that I can eat roast on a diet!

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  6. I made this a week ago my husband was in heaven. He compared it to prime rib. For a rump roast to turn out like prime rib that is a big plus. Every one must try this.

    Angela

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  7. Good ole home cooked roast beef, it's not my best photo but this is amazing! I make this a lot, my daughter loves it. I might have to retake the picture!

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  8. yummorama. i made this with the skinny mashed potatoes. so good! i do have a question though, why so much gravy? and is the Gravy additional points? i actually put half of the gravy in the freezer to use the next time i make this. maybe its cause i only drizzled a little on the meat?

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  9. mmm... I'm going to make this tonight! One question: when you adhere the onion pieces, should we separate the quarters so there are pieces all over the top or should we just toothpick the quartered pieces in clumps to the top? Thanks for your FABULOUS recipes!

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  10. Large chunks or the onions will burn. It gives the meat great flavor.

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  11. Do you have the nutrional info for this recipe Gina?

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  12. Gina Is there any Nutritional info you have for this roast beef and gravy so I can figure out the Point+ Please TIA

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  13. Sorry for the delay, I just updated points plus.

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  14. Just came across this one. I'm going to get the stuff right now. :) Can't wait to have it!

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  15. this is probably a dumb question....but do you cover the roast in the pan?

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  16. How did you prepare the spinach shown with the roast?

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  17. Brande no I don't cover it. No need.

    The spinach was frozen, thawed the sauteed with 1 tbsp olive oil and a few cloves of smashed garlic until golden, add spinach salt and pepper.

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  18. Can I use corn starch instead of flour for the gravy?

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  19. Sure, the texture will be a bit different though.

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  20. I made this recipe tonight for the first time and it was SO tasty!! I really enjoyed it. Thanks, Gina!

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  21. For the gravy, the ingredients include 4 tbsp. of flour. In reading the directions, I see only 3 tbsp. is incorporated. Where is the other tablespoon incorporated into the recipe? Thanks!

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  22. Just wondering if you could do this with a pork roast "Boston Butt" and if so would you cook it longer?

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  23. Not sure what I did wrong but I followed this recipe exactly (cooked it for an hour and a half) and it was so bloody and raw that I had to throw it out. The gravy didn't turn out right either. Really disappointed.

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    Replies
    1. Wondering why you didn't just put it back in the oven?

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  24. It really is a good thing that drool doesn't travel through the internet...

    We just made this for dinner. Best roast beast (our name for it LOL) ever.

    I think I like this even more than the herb crusted roast you make, Gina... and given that that's a staple in our house, that says a great deal.

    I am so looking forward to having this during the week on my spinach salads.

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  25. Hi Gina,
    I would like to make this tonight, but only have Chuck roast on hand. Will that work just as well?
    Thank you
    Kitsy

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  26. I made this the other day, tasted great. The meat was just right and the gravy had a good flavor!

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  27. Wife and mom of 31/31/12, 5:58 PM

    Gina, I LOVE YOU! I'm losing weight and eating great! Thanks to you my family enjoys eating dinner at home more than going out to eat!! What a compliment and what a change!! I'm making this roast right now and my mouth is watering....it smells SO GOOD!! You are truly an angel from heaven!! Thank you for all that you do! I never would have thought I'd enjoy cooking healthy otherwise!! Lots of love and hugs to you!!!!

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  28. Making this for supper tonight. Very excited! With all of these great recipes my husband is jumping on the WW wagon too!

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  29. This was AMAZING!!!! It is definately one of my husband and I's favorite meals so far!!!.....although we have not had anything we didn't like off this site.....we finished our meal with premade BoB Evans mashed potatoes for an additional 4 points. It complemented the meal!!!!

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  30. So delicious. I even over cooked the meat a tad but the gravy was so delicious it did not matter.

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  31. Any idea on how long it takes to cook? Say 1/2 per pound? Or?

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    Replies
    1. 1/2 hour per pound, I mean. Just trying to figure out how much time I need to cook this :)

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  32. Cindy Krenke8/15/12, 7:08 PM

    This was absolutely amazing!!! I served it with corn on the cob, radishes & watermelon. Sauteed some mushrooms for over beef-really wonderful entree! :-)

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  33. What are the calories for this recipe? I go by calories not points. Not sure how to convert it. thanks!

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  34. I was wondering about the calories also. Any idea? Thanks so much for all of the wonderful recipes!

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  35. would this cook the same if I put two in a roaster for a large family dinner

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  36. Could you make this in the crock pot?

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    Replies
    1. I haven't but I'm guessing you can.

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