2 HRS 40 MINS
Time to Cook
Step 1Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.
Step 2Place 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.
Step 3Remove 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.)
Step 4Increase 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 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.
Filed Under:Pot Roast / Comfort Foods