Time to Cook
Step 1Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 hours for medium rare doneness.
Step 2Remove roast when meat thermometer registers 135°F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
Step 3Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place in pan. Roast in 425°F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.
Nutrition information per serving, 1/6 of recipe: 224 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 86 mg Cholesterol; 278 mg Sodium; 4 g Total Carbohydrate; 1.1 g Dietary Fiber; 35 g Protein; 2.6 mg Iron; 10.2 mg NE Niacin; 1.1 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.3 mg Zinc; 32.6 mcg Selenium; 102.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Filed Under:Pot Roast / Comfort Foods