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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 191.2
  • Total Fat: 7.6 g
  • Cholesterol: 84.1 mg
  • Sodium: 62.4 mg
  • Total Carbs: 0.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 28.7 g

View full nutritional breakdown of Easy Beef Roast calories by ingredient
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Easy Beef Roast

Submitted by: CHEF_MEG
Easy Beef Roast

Introduction

Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.

Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.


Number of Servings: 12

Ingredients

    1 2 1/2-pound top round beef roast
    1 t cracked black pepper

Tips

Allowing the meat to rest for 10 minutes after cooking will give the juices time to redistribute. If you cut into the meat as soon as it comes out of the oven, all the juices will run out, and your meat will be dry.

Use the leftover roast to make a Beef and Blue Sandwich, Beef and Sweet Potato Supper, or Vegetable Beef Soup.


Directions

1. Preheat the oven to 400° F. Remove meat
from the refrigerator; allow to stand at room
temperature for 20 minutes.
2. Pat meat dry with paper towels to remove
any moisture. Sprinkle and then rub the pepper
over the meat.
3. Place a cast-iron skillet or heavy ovenproof
sauté pan over moderate heat. Do not add cooking
spray or any oil to the pan. Sear the meat on
all sides, then move the pan to the oven.
4. Immediately reduce the oven temperature to
350° F and roast until the internal temperature
reaches 125° F, about 50 minutes. Remove the
meat from the oven, cover loosely with foil, and
let stand for 10 minutes before carving into thin
slices.





TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Incredible!
    48 of 48 people found this review helpful
    I've been afraid to try cooking a roast my whole life. This turned out so good, I thought I was eating at a 5 star restaurant! I cooked a 1 1/2 pound roast at 300 degrees for 40 minutes, and it was 140 when it came out. I also rubbed a little garlic powder on it with the pepper. Tasty & Perfect! - 12/8/09

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  • Incredible!
    29 of 30 people found this review helpful
    When we make a roast beef, we make a rub using black peppercorns, mustard powder, juniper berries, and sea salt. This is crushed together in the mortar and pestle then rubbed over the top of the roast before it is covered and put into the oven. - 1/1/10

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  • Incredible!
    17 of 19 people found this review helpful
    I usually make potroast but I remember roasts from when I was a little girl. I made this and it was as promised, delicious. Then I made the leftovers into beef au juice by heating them in consume and serving with crusty bread. The tips for cooking really did hold in the juice of the meat. Thanks - 11/11/09

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  • 16 of 18 people found this review helpful
    Well, I never thought of making a roast in a pan all by it's lonely self! I always spray the roasting pan with cooking spray and then add cabbage, carrots & potatoes. Then I put the pan-seared roast on top of that. Love to put this in the oven Sunday morning before church. - 10/14/10

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  • 15 of 15 people found this review helpful
    I too score the meat cross-wise add several cloves of garlic. If you want to add a bit more flavor, rub a small amount of olive oil with rosemary and thyme. The flavor SEEPS in the meat. Keep in mind though that adding olive oil adds more fat. Like anything. In Moderation. - 1/1/10

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  • Incredible!
    13 of 14 people found this review helpful
    Another GREAT recipe from MEG!!! Thanks. The meat tasted sooo much better cooking it at room temp.
    When I make a roast I also surround it with small potatoes and one onion cut in chunks. I also rub on garlic powder and onion powder along with the ground pepper. Everyone loves this. - 10/14/10

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  • Incredible!
    12 of 14 people found this review helpful
    Before searing the roast (chuck - more calories but tastier) I cut slits all over the top and stuffed them with garlic cloves. We love garlic and thought this was the best roast we have ever had. - 3/1/10

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  • 11 of 18 people found this review helpful
    I fixed a medium sized pot(chuck)roast last sunday and I cooked it in a slow cooker after I browned it.Wonderful!!Husband loves pot roast so at the end of the cooking time I added several of his favorite vege's,then finished it off with scratch gravy and we are still eating that roast /wednesday - 11/11/09

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  • Incredible!
    10 of 10 people found this review helpful
    Simple and great. I used the pepper but also added thyme leaves. Made the house smell fantastic. - 6/9/10

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  • 10 of 10 people found this review helpful
    The roast was delicious, searing on the outside before roasting made all the difference in the meat, it was moist and not dry! Thanks chef Meg for another great recipe! I'm going to make the soup tomorrow! - 2/16/10

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  • Very Good
    8 of 10 people found this review helpful
    I didn't know the trick about letting the roast sit for 10 min. out of the oven. I tried it and it really makes for a more moist cut of meat. Rub rosemary on the roast--the taste and smell while cooking is heavenly. - 1/1/10

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  • Incredible!
    8 of 8 people found this review helpful
    One of my favorite things to make, so good - 11/9/09

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  • 6 of 6 people found this review helpful
    I grew up on a beef ranch so I love roast beef. Thanks for the wonderful tips. Another tip is to place whole cloves of garlic inside the roast before you cook it as the garlic will raost inside the meat and infuse the taste within. - 12/17/09

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  • Very Good
    5 of 7 people found this review helpful
    I used my cast iron pan to both sear and roast this. The pan had a trace of bacon fat in it and this made searing the beef easier. It is close to what my mom was famous for. I added sliced onion to the top. - 12/6/10

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  • Incredible!
    4 of 6 people found this review helpful
    I like my meats well done therefore I will have to cook it a little longer. - 2/5/11

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  • Incredible!
    4 of 4 people found this review helpful
    For the overwhelmed cook on a budget and having to watch the fat and the salt intake ferociously this is perfect! Thank you for the simple recipies with the explanations and videos..it helps more than you know! - 10/14/10

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  • Incredible!
    4 of 5 people found this review helpful
    Our Favorite meal, Roast Beef , exactly as ststed with Yorkshire puddings. I have the sweet poataoes not the broccolini though and DH thrives on onions Thanks for my Menu . - 10/9/10

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  • Incredible!
    4 of 5 people found this review helpful
    a great basic recipe that is easy to flavor to taste. - 11/12/09

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  • 4 of 4 people found this review helpful
    I, too, love to have roast beef in refrig and have so many ways to use it during week. BBQ, beef and noodles, stews, stroganoff, so many and I agree searing certainly increases taste!! - 11/11/09

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  • 4 of 10 people found this review helpful
    Haven't tried it yet...but anything with 5 or less ingredients will always be tried by me! - 11/11/09

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  • Incredible!
    3 of 4 people found this review helpful
    Refreshingly simple - 1/3/11

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  • Good
    3 of 5 people found this review helpful
    I think I might have done something wrong. I added some garlic cloves as suggested above. Maybe the cut was too lean; maybe I should cook it longer; I don't know. It was alright though... not too bad. - 8/8/10

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  • 3 of 6 people found this review helpful
    Made this tonight and hubby liked it even though there was no gravy. Will try it for sandwiches tomorrow. Good but a little chewy, and a little bloody for my taste. - 11/13/09

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  • 2 of 7 people found this review helpful
    This sounds absolutely delicious...can't wait to try!!!!!!!! - 12/17/10

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  • 2 of 5 people found this review helpful
    I have a question...Do you cover it when you put it in the oven? - 12/30/09

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