Easy Beef Roast
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
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.
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.
Member Ratings For This Recipe
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RLEASH
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
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JUSTYNA7
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
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HISIRISHGEM
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MELODY525
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YANCEKAZUO
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CLAYLADY001
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
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KNITTABLES
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KNITSKI
All I can say is WOW! I haven't purchased roast beef in ages because I can never make it come out good. I used lemon-pepper to rub the roast because I didn't have the pepper called for. My roast was only one pound so I probably over cooked it but we like well done anyway. Came out awesome! - 1/13/15
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