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.

Roast Beef

4
Cals:142
Protein:24
Carbs:0.5
Fat:4
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.
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.
Prep: 10 mins
Cook: 1 hr
Cool Time: 20 mins
Total: 1 hr 10 mins
Serving Size: 4 oz meat

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.

Last Step:

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Nutrition

Serving: 4 oz meat, Calories: 142 kcal, Carbohydrates: 0.5 g, Protein: 24 g, Fat: 4 g, Cholesterol: 44 mg, Sodium: 292 mg, Fiber: 0.1 g

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47 comments on “Roast Beef”

  1. 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??

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

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

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

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

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

  7. 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!!!!

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

  9. Avatar photo
    Wife and mom of 3

    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!!!!

  10. 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

  11. 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.

  12. 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.

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

  14. 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!