Holiday Market Low Carb Roast (Printable)

A festive roast with tender meat, seasonal vegetables, and savory herbs, embracing a low carb approach.

# List of ingredients:

→ Meat

01 - 3.3 lbs beef sirloin or pork loin roast, trimmed
02 - 2 tablespoons olive oil

→ Vegetables

03 - 2 cups Brussels sprouts, halved
04 - 2 cups cauliflower florets
05 - 1 medium red onion, cut into wedges
06 - 1 medium fennel bulb, sliced
07 - 2 cloves garlic, minced

→ Herbs & Seasoning

08 - 2 teaspoons fresh rosemary, chopped
09 - 2 teaspoons fresh thyme, chopped
10 - 1 teaspoon dried sage
11 - 1 1/2 teaspoons kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - Zest of 1 lemon

→ Sauce

14 - 1/2 cup dry white wine (optional, or use chicken broth)
15 - 1/2 cup beef or chicken broth
16 - 2 tablespoons unsalted butter

# Steps:

01 - Preheat oven to 400°F. Pat the roast dry with paper towels.
02 - Combine rosemary, thyme, sage, salt, pepper, and lemon zest. Rub the mixture evenly over the roast.
03 - Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Remove from pan temporarily.
04 - Place Brussels sprouts, cauliflower, red onion, fennel, and garlic in the pan. Toss with a pinch of salt and pepper. Position the roast on top of the vegetables.
05 - Pour white wine or chicken broth along with additional broth around the vegetables.
06 - Transfer the pan to the oven. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature reaches 135°F for medium-rare beef or 145°F for pork.
07 - Remove the roast and vegetables from the pan. Tent the roast with foil and allow to rest for 10 minutes.
08 - Place the pan with vegetables and juices over medium heat on the stovetop. Whisk in the butter and simmer for 2-3 minutes to create a sauce.
09 - Slice the roast and serve alongside the roasted vegetables with pan sauce.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the actual hands-on time is surprisingly short.
  • One pan means one cleanup, and your kitchen smells incredible for days afterward.
  • Low-carb doesn't feel like deprivation when you're biting into caramelized Brussels sprouts and tender roast.
02 -
  • Don't skip patting the meat dry; it's the difference between a golden crust and pale, steamed meat.
  • Your oven probably runs hot or cool, so invest in a good meat thermometer—internal temperature matters more than timing.
  • If your pan sauce tastes thin, simmer it longer to concentrate the flavors; if it's too salty, whisk in a splash more broth.
03 -
  • If you're nervous about timing, put your roast in when your guests arrive; by the time appetizers are finished, dinner is ready.
  • Keep a reliable instant-read thermometer on hand; it removes all the guesswork and stress from roasting meat.

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