Warm Hearth Low Fat Roast (Printable)
Oven-roasted lean beef with root veggies and herbs offers a light, flavorful, hearty main dish.
# List of ingredients:
→ Meats
01 - 2.5 lbs lean beef round roast, trimmed of visible fat
→ Vegetables
02 - 3 large carrots, peeled and cut into 2-inch pieces
03 - 2 large parsnips, peeled and cut into 2-inch pieces
04 - 2 medium yellow onions, quartered
05 - 2 celery stalks, cut into 2-inch pieces
06 - 4 garlic cloves, peeled
→ Liquids
07 - 2 cups low-sodium beef broth
08 - ½ cup dry red wine (optional, substitute with more broth if desired)
→ Spices & Herbs
09 - 1 tbsp olive oil
10 - 2 tsp kosher salt
11 - 1 tsp freshly ground black pepper
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
# Steps:
01 - Preheat the oven to 340°F.
02 - Pat the beef dry with paper towels and rub with olive oil, salt, pepper, thyme, and rosemary.
03 - Heat a large oven-proof Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side.
04 - Remove the roast and set aside. Add onions, carrots, parsnips, celery, and garlic to the pot; sauté for 4–5 minutes until lightly browned.
05 - Return the beef to the pot, nestling it among the vegetables.
06 - Pour in the beef broth and red wine (if using). Add bay leaves.
07 - Cover and transfer to the oven. Roast for 90 minutes, or until the beef is tender and reaches an internal temperature of 145°F for medium-rare, or longer for more well-done.
08 - Remove from oven, let rest for 10 minutes before slicing. Serve the beef with the roasted vegetables and pan juices.
# Expert Advice:
01 -
- You get all the comforting satisfaction of a slow-roasted dinner without the heavy richness that weighs you down afterward
- The lean beef stays impossibly tender thanks to the long, gentle braise in aromatic broth
- Root vegetables become their best selves here, absorbing herbs and beef juices until they are practically candy
02 -
- Patting the beef completely dry before searing is non-negotiable, or you will end up steaming instead of browning
- The vegetables release liquid as they cook, so do not panic if the pan seems crowded at first
- Letting the meat rest before slicing is the difference between juicy and dry, no matter how perfectly it was cooked
03 -
- Marinate the beef overnight with herbs and a splash of vinegar if you have time, but do not stress if you do not
- Check your broth brand if you are avoiding gluten or soy, as some brands add unexpected ingredients