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Oven Roasted Beef Recipe
|Rolled beef roast||6 Pound|
|White onions||6 Small, peeled|
|Carrots||6 Medium, peeled and sliced lengthwise|
|New potatoes||6 Small, unpeeled|
|Mushrooms||6 Large, sliced|
|Chopped parsley||3 Tablespoon|
|Whole bay leaf||3|
|Arrowroot||1 Teaspoon (Approximately)|
Calories 958 Calories from Fat 743
% Daily Value*
Total Fat 82 g126.8%
Saturated Fat 35.8 g179%
Trans Fat 0 g
Cholesterol 172.3 mg
Sodium 497 mg20.7%
Total Carbohydrates 17 g5.8%
Dietary Fiber 3.4 g13.7%
Sugars 4.6 g
Protein 35 g69.5%
Vitamin A 108.6% Vitamin C 28.6%
Calcium 6.5% Iron 23.1%
*Based on a 2000 Calorie diet
Trim fat from beef and rub with salt and pepper.
Place beef in pot and insert meat thermometer.
Add to pot all above ingredients, plus 1 teaspoon salt and dash of pepper.
Place covered pot in cold oven.
Set temperature to 480 degrees.
For rare beef, check meat thermometer after 40 minutes.
For medium beef, check after 1 hour.
For well done beef if you really want it that way check after 90 minutes.
Remove pot from oven when meat thermometer is almost up to temperature. (Don't wait until it's right on the nose or it will be overdone.)
Pour liquid into saucepan, bring to boil and thicken with about 1/2 teaspoon arrowroot.