|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lean roast beef is rubbed with a savory mixture of garlic, lemon zest, and herbs. The roast is cooked at a higher temperature for the first 10 minutes, and then it's slow-roasted to perfection.
For the beef roast, this recipe works well with eye of round, top round, or sirloin roast. This is an excellent roast beef for a Sunday dinner, and the leftovers can be used in sandwiches, on salads, or in casseroles, like this shepherd's pie.
See the tips and variations below the recipe for a basic pan gravy.
1 tablespoon unsalted butter, at room temperature
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, cut in half
3 pounds beef roast
1 medium red onion, thinly sliced, for garnish
Tomato slices, for garnish
Heat the oven to 450 F.
In a small bowl combine butter, lemon peel, thyme, salt, and pepper.
Rub garlic halves over the surface of beef roast.
Spread butter and herb mixture over roast, coating the beef thoroughly on all sides.
Place the meat on a rack in a shallow roasting pan. Roast uncovered in the preheated 450 F oven for 10 minutes.
Reduce temperature to 325 F; roast the beef about 1 hour to 1 hour and 30 minutes longer. A meat thermometer should register about 145 F for medium.*
Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing.
Place slices on a serving dish and place onion and tomato slices around the edge.
*According to the USDA, the minimum safe temperature for beef is 145 F. Here's a chart of doneness temperatures:
Steak/Beef Temperature Chart
- Rare: 120 F to 125 F (48.9 C to 51.6 C)
- Medium-rare: 130 F to 135 F (54.4 C to 57.2 C)
- Medium: 140 F to 145 F (60 C to 62.8 C)
- Medium-well: 150 F to 155 F (65.5 C to 68.3 C)
- Well-done: 160 F (71.1 C) and above
Tips and Variations
- To make a pan gravy, pour off all but 2 tablespoons of the drippings left in the pan. Place the pan over medium heat. Combine 2 tablespoons of cornstarch with 1/4 cup of water and stir into the drippings. Add 2 cups of beef stock and cook, stirring, until thickened and bubbling.