Frosty Morning Low Fat Roast (Printable)

Slow-roasted lean beef with root vegetables and herbs for a healthy, comforting meal.

# List of ingredients:

→ Meat

01 - 2.6 lbs lean beef roast (eye of round or sirloin tip), trimmed of fat

→ Vegetables

02 - 3 large carrots, peeled and cut into chunks
03 - 2 parsnips, peeled and cut into chunks
04 - 2 medium onions, quartered
05 - 3 celery stalks, cut into chunks
06 - 3 garlic cloves, minced

→ Seasonings & Herbs

07 - 1 tsp salt
08 - 1/2 tsp freshly ground black pepper
09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary
11 - 2 bay leaves

→ Liquids

12 - 2 cups low-sodium beef broth
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce

# Steps:

01 - Preheat the oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - In a large nonstick skillet, sear the beef over medium-high heat until browned on all sides, about 2-3 minutes per side.
04 - Place carrots, parsnips, onions, celery, and garlic in the bottom of a large roasting pan or Dutch oven. Lay the seared roast on top.
05 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
06 - Cover tightly with a lid or foil. Roast in the oven for 2 hours 30 minutes, or until the beef is tender and vegetables are cooked through.
07 - Remove the roast and vegetables from the pan. Let the beef rest for 10 minutes before slicing thinly against the grain.
08 - Skim any fat from the pan juices and serve as a light gravy over the roast and vegetables.

# Expert Advice:

01 -
  • Everything cooks in one pan with minimal cleanup
  • The lean beef stays incredibly tender without heavy cream or butter
02 -
  • Resist the urge to uncover the pan during roasting, as escaping steam will lengthen the cooking time and dry out the beef
  • Letting the meat rest before slicing is nonnegotiable for juicy, tender results
03 -
  • Use a sharp knife to trim the fat carefully before cooking
  • Choose a roasting pan that fits the meat snugly for better heat circulation

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