2 HRS 15 MINS
Time to Cook
Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Strip Roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
Meanwhile, combine Sauce ingredients in medium bowl; cover and refrigerate until ready to serve.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into slices; season with salt and pepper, if desired. Serve with sauce.
Nutrition information per serving, 1/12 of recipe: 192 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 63 mg Cholesterol; 128 mg Sodium; 2 g Total Carbohydrate; 0.4 g Dietary Fiber; 25 g Protein; 1.7 mg Iron; 7.2 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.7 mg Zinc; 29.3 mcg Selenium; 98.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Filed Under:Pot Roast / Comfort Foods