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.
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.
- 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.