Roast Beef
2020-07-12- Cuisine: American
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 10m
- Cook Time: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
523 -
Total Fat
13 g -
Saturated Fat
1 g -
Cholesterol
120 mg -
Sodium
906 mg -
Potassium
152 mg -
Total Carbs
26 g -
Fiber
3 g -
Sugars
2 g -
Protein
67 g
Ingredients
- 1 top round or eye roast, about 3 pounds
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 pound baby potatoes, or large potatoes cut up
- 6 carrots cut into pieces
- 2 tablespoons olive oil
- 1 onion halved
Method
Step 1
Combine salt, pepper and other seasonings as desired. Rub roast with oil and seasonings, reserving about 1 teaspoon for vegetables. Place roast in a roasting pan and surround with vegetables. Drizzle vegetables with oil and sprinkle with remaining seasonings. Toss to coat. Place onion halves on top of roast.
Step 2
Cook at 350° for about 20 minutes per pound, stirring vegetables a few times during cooking. Allow roast to rest for 10 minutes before slicing.
Step 3
If desired make gravy with pan drippings, beef bouillon, flour, and water. Bring to a light boil and stir until thickened. Strain before serving.