Pepper & Orange-Rubbed Beef Roast with Balsamic Beets

Name: Pepper & Orange-Rubbed Beef Roast with Balsamic Beets
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: Coulotte Roast; orange; garlic; freshly ground black pepper; beets; balsamic vinegar

1 HRS 45 MINS

Time to Cook

8

Servings

6

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Coulotte Roast, Sirloin Cap Roast or Picanha (about 2 to 2-1/2 pounds)
2 large oranges
5 teaspoons minced garlic, divided
1 teaspoon coarse ground black pepper
2 pounds peeled medium beets, cut into eighths
2 tablespoons balsamic vinegar

Preparation

Step 1

Preheat oven to 350°F. Grate 1 tablespoon plus 1 teaspoon peel and squeeze juice from oranges. Reserve 1 teaspoon orange peel for beets; set aside. Combine 1 tablespoon orange peel, 2 teaspoons garlic and pepper; press evenly onto all surfaces of beef Coulotte Roast.
Step 2

Place roast, fat-side up, 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. Set aside.
Step 3

Combine beets, orange juice and remaining 3 teaspoons garlic in 13x9-inch glass baking dish. Cover with aluminum foil. Roast beef in 350°F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast beets, covered, 50 minutes. Remove foil; continue roasting, uncovered, 8 to 10 minutes or until beets are tender and liquid has thickened slightly.
Step 4

Remove roast when meat thermometer registers 135°F for medium rare; 150°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°F to reach 145°F for medium rare; 160°F for medium.)
Step 5

Toss beets with balsamic vinegar; sprinkle with reserved 1 teaspoon orange peel. Slice roast against the grain; season beef and beets with salt and pepper, as desired. Serve beef with beets.

Nutrition Information

Nutrition information per serving: 280 Calories; 108 Calories from fat; 12g Total Fat (4.5 g Saturated Fat; 0.5 g Trans Fat; 0.5 g Polyunsaturated Fat; 6.1 g Monounsaturated Fat;) 70 mg Cholesterol; 170 mg Sodium; 18 g Total Carbohydrate; 4 g Dietary Fiber; 25 g Protein; 4 mg Iron; 759 mg Potassium; 8.3 mg NE Niacin; 0.4 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 9.1 mg Zinc; 30.8 mcg Selenium; 7.2 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Potassium.

Filed Under:

Pot Roast / Comfort Foods

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