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.
- 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
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
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.