Fireside Low Fat Roast (Printable)
Tender beef and root vegetables cooked with minimal fat, creating a comforting meal perfect for a cozy evening.
# List of ingredients:
→ Meats
01 - 1.75 lb lean beef roast (such as eye of round), trimmed of visible fat
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 parsnips, peeled and cut into chunks
04 - 2 large onions, quartered
05 - 3 celery stalks, cut into pieces
06 - 1 lb baby potatoes, halved
→ Seasonings
07 - 2 tsp olive oil
08 - 3 cloves garlic, minced
09 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
10 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1 cup low-sodium beef broth
14 - 1 tbsp balsamic vinegar
# Steps:
01 - Preheat oven to 350°F.
02 - Pat the beef dry with paper towels. Rub with olive oil, garlic, rosemary, thyme, salt, and pepper.
03 - Heat a large nonstick skillet over medium-high heat. Sear the beef on all sides until browned, about 2–3 minutes per side.
04 - Transfer beef to a large roasting pan. Arrange carrots, parsnips, onions, celery, and potatoes around the meat.
05 - Pour beef broth and balsamic vinegar over the vegetables.
06 - Cover the pan tightly with foil or a lid. Roast for 1 hour 30 minutes, then remove foil and roast for an additional 30 minutes, or until the beef is cooked to your desired doneness and vegetables are tender.
07 - Let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables and pan juices.
# Expert Advice:
01 -
- The balsamic vinegar creates this incredible caramelization on the vegetables that makes them irresistible even to picky eaters.
- Despite being low in fat, the slow roasting method ensures the beef stays remarkably tender and juicy without swimming in oil.
02 -
- After ruining two roasts by overcooking, I learned that an inexpensive meat thermometer is worth its weight in gold—aim for 135°F for medium-rare, as the temperature will rise another 5-10 degrees while resting.
- Covering the vegetables completely with broth makes them steam rather than roast, so just pour enough to create about 1/2 inch of liquid in the pan.
03 -
- For even more flavor with minimal effort, make shallow slits in the roast and insert thin garlic slices before applying the herb rub—they practically melt into the meat as it cooks.
- Dont wash your roasting pan right away—deglaze it with a splash of red wine and a bit of broth while its still warm, then reduce for an incredible sauce that elevates the leftovers.