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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 Kitchen Basics: Beef Roast calories by ingredient
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Kitchen Basics: Beef Roast

Submitted by: CHEF_MEG
Kitchen Basics: 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 Chef Meg's Beef and Blue Sandwich, Chef Meg's Beef, Broccolini, and Sweet Potato Supper and Chef Meg's Vegetable Beef Soup.Prepare a batch of Chef Meg's Caramelized Onions while you cook the roast. Serve half tonight and use the rest for sandwiches later in the week.

For a 2 1/2 pound roast, I spent $8.32--per 3 ounce serving, that's just 62 cents a serv


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

  • RLEASH

    Incredible!
    46 of 46 people found this review helpful
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    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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  • NAN_LT

    Incredible!
    29 of 29 people found this review helpful
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    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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  • JUSTYNA7

    Incredible!
    17 of 19 people found this review helpful
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    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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  • KARENSUEBURTON


    16 of 18 people found this review helpful
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    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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  • HISIRISHGEM


    14 of 14 people found this review helpful
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    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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  • MELODY525

    Incredible!
    13 of 13 people found this review helpful
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    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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  • YANCEKAZUO

    Incredible!
    11 of 11 people found this review helpful
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    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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  • COOLMAMA11


    10 of 10 people found this review helpful
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    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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  • CLAYLADY001


    10 of 13 people found this review helpful
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    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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  • CAROLFAITHWALKR

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

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  • CHOCOSLAVE

    Very Good
    8 of 8 people found this review helpful
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    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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  • KNITTABLES

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

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  • BZAJIC


    6 of 6 people found this review helpful
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    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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  • TRINIGAL22

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

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  • SEYSARAH

    Incredible!
    4 of 4 people found this review helpful
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    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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  • NORASPAT

    Incredible!
    4 of 4 people found this review helpful
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    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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  • JJCHICAGO

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

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  • TECHLADY


    4 of 10 people found this review helpful
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    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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  • SHAMROCKY2K

    Very Good
    3 of 4 people found this review helpful
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    Excellent in my cast iron pan. The pan had a trace of bacon fat in it and this made searing the beef easier. Now when hubby goes to make a roast, I volunteer to take over. It couldn't be easier.. and tastier. - 12/6/10

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  • TRAVELISTA86

    Good
    3 of 3 people found this review helpful
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    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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  • MAROO358


    3 of 4 people found this review helpful
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    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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  • GATOR12


    3 of 3 people found this review helpful
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    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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  • SEAJGREEN

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

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  • ZIP612


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

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  • CARRIE711


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

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  • RULEROFCATS


    2 of 2 people found this review helpful
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    we made this in a slow cooker and it turn out great - 11/24/09

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  • SERENITYSEL

    Incredible!
    2 of 3 people found this review helpful
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    Very easy and very delicious. - 11/16/09

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  • F8CONE8

    Incredible!
    2 of 2 people found this review helpful
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    Excellent and simple. I'll do it over and over again. - 11/11/09

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  • MIKROS2


    2 of 6 people found this review helpful
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    Sounds good! My husband loves roast; don't fix it often his cholesteral is too high! We eat lots of chicken. - 11/11/09

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  • SEASTRI

    Good
    2 of 6 people found this review helpful
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    I'll make this soon. - 11/11/09

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  • EGRAMMY

    Incredible!
    2 of 2 people found this review helpful
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    Mom used to sear and then low temp long roast beef that also made delicious gravy drippings...back in the 50's. - 11/11/09

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  • JAMESCAPE


    1 of 1 people found this review helpful
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    I believe you can improve this reciept by cooking it this way.
    Reduce the temperature of the oven to 200 degrees and cook the meat until the internal temperture is 125 Then let it rest for 10 mimutes before you cut it. Coking the meat at the lower temperature takes about 4 hours. - 1/12/12

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  • ASINGINGDIVA

    Incredible!
    1 of 1 people found this review helpful
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    So simple but delicious. No more dried out crock pot roasts for us. My girls both asked for seconds! - 2/25/11

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  • MARYS1928

    Incredible!
    1 of 1 people found this review helpful
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    So delicious and so easy! So often my roasts are tough but although the cook time seems short, the roast was nice and tender. I think the covered wait time is key. - 2/25/11

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  • ROXELLS_WARRIOR

    Incredible!
    1 of 1 people found this review helpful
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    SO simple and SO delish! Thanks :) - 2/5/11

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  • SEESALLYRUN


    1 of 1 people found this review helpful
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    I cook top round with potatoes, onions, carrots, and mushrooms and it is to die for!! My family loves it! - 1/28/11

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  • SHELLS752


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    Sunday dinner was a hit with this recipe. Tender, moist, delicious! - 5/20/13

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  • SHERRY28269

    Very Good
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    Roast turned out great. I will definately make it again. - 2/20/13

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  • FUSIONFITNESS3

    Incredible!
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    Worked perfectly. Didn't even miss the salt because the roast was so flavorful. - 2/3/13

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  • COWGIRL302

    Very Good
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    i put a roast in the nija food system cooker and it was so good - 1/20/13

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  • OLIESDOG


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    well done recipe - 1/3/13

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  • KAYKBEE

    Incredible!
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    Awesome recipe!! I've been trying to make a roast that wasn't dried out and overcooked and this was definitely neither!! Made homemade mashed potatoes and peas and it was a great meal!! Super simple to make also! Definitely as good as any restaurant! - 11/30/12

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  • HEALTHYDESIRE

    O.K.
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    Tough. - 11/15/12

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  • MIMIKIM75

    Incredible!
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    Excelllent and simple - 10/22/12

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  • ANNEHENLEY

    Incredible!
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    I made this last night and it tasted just like something my mom would have made. My family has gotten spoiled with a crcok pot roast that falls apart, but every one in a while I "crave" beef and this is restuarant worthy,,just added garlic cloves will make again. - 10/22/12

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  • SENIORSWIMMER

    Very Good
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    50 minutes was a little rare for our taste,although the meat thermometer registered 145. I think next time I'll leave it in the oven 5 minutes longer and let it stand 5 minutes longer before I carve it. It was a top round roast. The grocery store didn't have any sirloin roasts. - 10/9/12

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  • LESLIECOY

    Incredible!
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    awesome - made this with a Moose Roast and it was very tender and cooked just right ! - 10/2/12

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  • ISA858

    Incredible!
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    Thank you for the cooking instructions. I made the roast with a tri tip. Wow, it turned out really good! I also used the seasoned pepper for steaks. what a keeper, thanks. - 10/1/12

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  • WANYONI

    Very Good
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    Had never cooked a roast before, added crushed garlic (I love garlic) and some 0 calorie seasoning and I loved it. Hubby loved it too - 9/20/12

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  • VANCE2804IBR

    Incredible!
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    I added a bit of garlic pepper this time and it was excellent! I also had to cook it a little longer as it was undercooked the last time. - 7/31/12

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  • BELASARIA

    Good
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    This is a variation of my go-to beef roast. I season mine with salt, pepper, garlic powder and onion powder. I also drop the temperature down to 300F and roast until the internal temp hits 110F, because my SO prefers meat rare.

    The 125F will give you medium to medium-well beef. - 6/29/12

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  • SHAR261


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    This was so easy. Cooked it tonight for dinner & it was really good. I used Mrs. Dash Garlic Herb seasoning. Lots of leftovers for more beef dishes which will please my hubby. Thanks Meg. :) - 6/20/12

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  • MYZENIN10

    Incredible!
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    This is most likely a dumb question, but going to ask anyway b/c it's not clicking for me:

    Most of the recipes do not show what constitutes a serving. It makes 12 servings, and the NI is based on 1 serving. But, 1 serving = ??? ounces / grams? Thanks for your help in advance! - 4/19/12

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  • SUNSETBREEZE05

    Incredible!
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    Yummy! - 4/3/12

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  • KBIRD2


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    I made this 2 weeks ago and Hubby liked it so much he asked for it for dinner tonight . so easy and very good. I love french dip and hubby loves it with potatoes and gravy so we are both happy. - 3/20/12

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  • MEHLX5


    0 of 1 people found this review helpful
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    did it in crock pot great!!!!! - 3/20/12

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  • HOPE4ALL13


    0 of 1 people found this review helpful
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    I love roast, and plan to make this, but sorry, the picture looks raw. I mean, "moo!" Think I'll cook it much longer than above. :) - 3/16/12

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  • HADDASAH7

    Very Good
    0 of 1 people found this review helpful
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    Really like it; however, the meat can get a wee bit dry. I did let it set for the recommended 10 min. w/the aluminum foil over it, but it was still just a bit dry. Still, I will prepare this again! I liked it! - 3/14/12

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  • HEALTHYGURL2


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    Will be trying it - 2/16/12

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  • BUTCHER88

    Incredible!
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    This was the first roast I had ever made outside of a slow cooker. My father in law was concerned about the cook time because of how his mom made oasts, but he was sold on his first bite. I loved this dish, and I plan on making it more often. So tender and moist! - 1/22/12

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  • SUNNY572


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    It looks really good can't wait to try it, will shoot for the weekend.
    - 1/16/12

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  • KRAZY84


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    i'm going to have to try this! - 1/11/12

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  • MECCADON

    Very Good
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    This was my first roast! I coated it with cracked pepper, fresh ground sea salt and a little garlic powder. So flavorful! - 1/11/12

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  • TEXASLYNN

    Incredible!
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    A 2-bagger - I like it! - 12/26/11

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  • CHAIMANN

    Very Good
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    Easy and good. I added garlic powder and thyme to the pepper rub. - 12/22/11

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  • MOJOSRUTHIE


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    I will be trying this very soon! - 12/10/11

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  • SHIRLEYME80


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    SOUND GREAT I LOVE POT ROAST - 11/23/11

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  • CHRISKENANDKIDS

    Incredible!
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    Instead of pepper I used a package of Lipton Onion Soup mix and it was awesome! :) We were going to use the slow cooker but when I found this recipe I was excited because we didn't have to wait until the next day to make it. - 11/21/11

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  • ERICA-RUNS

    Incredible!
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    I've always hated cooking Roast Beast... It never comes out nice. I followed Chef Meg's directions exactly and it was perfect. Literally the best roast I've ever made in 15 years or marriage! - 11/14/11

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  • SEAJESS

    Incredible!
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    Fabulous! I'm not much for meat but hubby loves it so I made this for him for Vets' Day. It was incredibly tender, moist and flavorful. I ground some thyme leaves in with the pepper for the rub. Internal temp reached 140 in 40 minutes w/ center still faint pink; rub made crisp crust. Excellent! - 11/11/11

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  • ROBINMCM

    Very Good
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    I don't eat beef but if I did, this would be a good place to start. - 11/11/11

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  • LAURAB242


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    Couldn't be easier! - 11/11/11

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  • MASONSGRAM


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    how many ounces of this is a serving? is one of twelve slices a serving? what if you don't want to slice it all at once?
    - 11/11/11

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  • VICKY31MOM

    Incredible!
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    just made this the the other night. It was amazing! - 11/11/11

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  • JESSICALAFON

    Very Good
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    love this, very delicious! - 11/8/11

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  • FLAXEN

    Incredible!
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    I make this every Sunday for my family, and then we eat left over sandwiches through the week. - 11/6/11

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  • FROMMY08


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    Sounds easy and delicous!
    Can't wait to try it this weekend. - 11/3/11

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  • TERRYGLORIA


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    Excellent YUMMY - 10/17/11

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  • SASSYTHING52


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    sounds yummy im going try for sure - 10/15/11

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  • JEN1JEN1DIET

    Incredible!
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    Yes! - 10/11/11

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  • CFC1001001CFC

    Incredible!
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    Good - 10/10/11

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  • SCHNUECKSCH

    Good
    0 of 2 people found this review helpful
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    a bit tasteless, i add herbs and rub the meat with mustard AND pepper - 10/8/11

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  • LIKESTOEAT2


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    I'm making this tomorrow for the 3rd time. We love it. And it's soooooo easy!
    - 10/6/11

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  • TAMMIP88

    Very Good
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    This was delicious. I will be making this again. It was so easy and a perfect size. - 9/25/11

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  • WAVE1946

    Very Good
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    Very good but a little tough. Probably the cut I bought.. - 9/16/11

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  • PAHAYSAZ

    Very Good
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    great way to prep for a great week! - 9/12/11

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  • LADYROSE49

    Incredible!
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    Great and Healthy!! - 9/5/11

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  • COOKINGSTARS


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    YUMMY - 9/5/11

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  • SROBERTS82

    Incredible!
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    This turned out perfect! I'm looking forward to enjoying leftovers for the next few days as well! - 8/28/11

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  • PRAIRIECROCUS


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    Delicious, and healthful roast !
    Thanks ! - 8/17/11

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  • KITTYROXX

    Incredible!
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    I made this today and LOVED it! I did spray my roasting pan with Pam grilling oil first. Instead of roasting it by its lonely self, I put it on a bed of summer squash, zucchini, and bell peppers. I served it with oven roasted potatoes, which I cooked on the top shelf of the oven. Thanks Meg!!! - 8/14/11

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  • JUNIATA-MOM

    Incredible!
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    My mother made eye roast this way and I had forgotten about it-Thanks for the memories! - 8/7/11

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  • ERINJANE27

    Good
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    Pretty tasty for a lean beef option. I stuffed the beef with chopped garlic and thyme and made a horseradish sauce with 2/3 c fat free sour cream, 1/4 c dijon, 4T horseradish, 1t oregano. 2T = 22 calories. Low cal doesnt have to mean tasteless. Chef Meg lacks creativity but is always a good start - 8/4/11

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  • JENARI

    Incredible!
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    This recipe makes sense to me because top round is not a tender cut. Thanks for the tips, Chef Meg - 7/25/11

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  • CUNDOR1


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    Not very appretizing! Where is the interest. - 7/16/11

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  • UTSKI7


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    Thank you for all the wonderful low sodium options! - 7/7/11

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  • NGAIBRUCE


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    I do this all the time because I'm quite lazy. Also, I love horseradish & mustard with a slice on a kaiser roll with tomato & lettuce. It helps that I have a electric meat slicer ($60 at COSTCO) in the kitchen that makes fast, neat work of just such a roast! - 7/1/11

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  • RUNROZERUN


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    What is the difference between beef roast and pot roast? I really was not raised on much red meat, but I would like to be able to know which piece is what and how to cook it better...thanks!!! - 5/16/11

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  • JAYNESMOM1

    Incredible!
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    I was very surprised at how good this turned out! - 5/12/11

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  • RRP546


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    good - 4/20/11

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