Ingredients
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Meat Thermometer a Must Serving Size: 1/4 Cup • Servings: 12 • Points +: 0 • smart points+: 0
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2 to 3,3 Lb Top Round or Eye of Round Roast Fat Removed Cups Beef Stock
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4 Salt and Fresh Pepper to Taste Tbsp Flour
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1/2 Onion Quartered
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toothpicks
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Directions
Prep Time: 10min | Cook Time: min | Serves:
I also have a Garlic Infused Roast Beef for those garlic lovers. Leftover roast beef make a great lunch the next day, some of my favorites are Roast Beef Sandwich with Melted Cheese and Caramelized Onions and Roast Beef Arugula and Shaved Parmesan on a Baguette.,Purchase a meat thermometer if you don’t own one and it will come out perfectly cooked every time.
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Steps
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1
Done
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Trim all the fat off the meat to keep it lean |
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2
Done
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Rub the meat with olive oil and season generously with salt and pepper. |
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3
Done
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Using toothpicks, adhere onion pieces to the top of the roast. |
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4
Done
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Place the thermometer all the way into the center of the meat. |
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5
Done
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Place in a pan and set your oven anywhere between 300° to 350°. |
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6
Done
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Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. |
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7
Done
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Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly. I always remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits. |
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8
Done
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Add 1 cup of beef broth to the pan drippings, stirring to deglaze the bottom of the pan. |
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9
Done
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Pour it into a small pot and heat on medium. |
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10
Done
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Add 3 tbsp flour to remaining broth and mix well. |
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11
Done
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Pour it into the pot and whisk over low flame. |
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12
Done
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13
Done
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14
Done
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15
Done
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