Roast Beef

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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.

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.Roast Beef

I also have a Garlic Infused Roast Beef for those garlic lovers. Leftover roast beef make a great lunch the next day, some of my favorites are Roast Beef Sandwich with Melted Cheese and Caramelized Onions and Roast Beef Arugula and Shaved Parmesan on a Baguette.

Purchase a meat thermometer if you don’t own one and it will come out perfectly cooked every time.

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.
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Roast Beef

3
3
3
SP
142 Cals 24 Protein 0.5 Carbs 4 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Cool Time: 20 mins
Total Time: 1 hr 10 mins
COURSE: Dinner
CUISINE: American
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.

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 • Points +: 0 • Smart Points+: 0
  • 3 cups beef stock
  • 4 tbsp flour

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.

Nutrition

Serving: 4oz meat, Calories: 142kcal, Carbohydrates: 0.5g, Protein: 24g, Fat: 4g, Cholesterol: 44mg, Sodium: 292mg, Fiber: 0.1g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 4
Keywords: beef roast in oven, easy roast beef recipe, how to make roast beef, Roast Beef, roast beef sandwich

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45 comments

  1. Do you roast with a lid or without?

  2. I’m sorry to sound dumb… But do you leave the thermometer in the roast in the oven or check it from time to time??

  3. Is there somewhere to find the nutritional information for this recipe? All I see are the point values. Thanks in advance!

  4. This is my dinner tonight! Love that I can plan a roast beef dinner for New Year’s Eve and count it without guilt!

  5. What kind of pan do you put the roast in?

  6. Could you make this in the crock pot?

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

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

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

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

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

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

  13. 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!!!!

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

  15. 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!!!!

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

  17. 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

  18. 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.

  19. 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.

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

  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!

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

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

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

  25. 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.

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

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

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

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

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

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

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

  33. 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!

  34. 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?

  35. 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!

  36. 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

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

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

  39. 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.

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

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