Lemon-Herb Beef Roast
Looking for a one-sheet pan meal chock-full of flavor? Try this lemon-herb beef roast with colorful vegetables.
Cook Time: 2 hrs 40 mins
Servings: 10
Ingredients: 12
Ingredients
Seasoning:
Vegetables:
Preparation
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Step 1
Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.
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Step 2
Place roast on large sheet 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 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness. After 45 minutes, place vegetables, around roast.
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Step 3
Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Increase oven temperature to 425°F. Roast vegetables additional 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt as desired.
Nutrition Information
344 Calories
0.4g SAT FAT
32g PROTEIN
3.1 mg IRON
5.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 344 Calories; 140.4 Calories from fat; 15.6g Total Fat (0.4 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 2 g Monounsaturated Fat;) 95 mg Cholesterol; 577 mg Sodium; 18 g Total Carbohydrate; 3.2 g Dietary Fiber; 32 g Protein; 3.1 mg Iron; 864 mg Potassium; 9.1 mg NE Niacin; 0.9 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.8 mg Zinc; 33.1 mcg Selenium; 130.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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