| October Recipe - Roast Beef with Root Veggie Gravy |
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| Roast Beef with Root Veggie Gravy | |
| Recipe Summary Difficulty: Easy Prep Time: 25 minutes Cook Time: 45 minutes Yield: 6 servings 2 tablespoons cracked black pepper 2 teaspoons salt 10 cloves garlic, crushed 1 (3-pound) sirloin tip roast, trimmed 2 teaspoons minced fresh thyme leaves Dash nutmeg 2 cups peeled and diced sweet potatoes 1 cup sliced parsnips 1 cup diced onion 1 cup sliced carrots 4 cups beef stock, preferably low-sodium Preheat oven to 400 degrees F. |
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| In a small bowl, mash the pepper, salt, and
garlic together to form a paste. Spread
the
paste all over the roast. Sprinkle
roast
with thyme and nutmeg. Spread vegetables
over the bottom of a roasting pan,
and pour
beef stock over. Put the roast on a
wire
rack and place over vegetables in roasting
pan. Roast for 15 minutes, reduce the
oven
temperature to 325 degrees F, and continue
cooking until roast reaches an internal
temperature
of 130 degrees F. Remove the roast
to a platter,
tent with foil, and let rest for at
least
10 minutes. Meanwhile, make the gravy: transfer the root vegetables to a colander with a bowl set underneath and let stock drain. Transfer stock to a blender and add root vegetables, a little at time, to the blender and puree with juices. Continue adding root vegetables and puree until the gravy has reached the consistency you desire. Slice meat and arrange on a serving platter. Plate meat, pour some gravy on top, and serve |
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| Nutrition Information Nutritional Analysis
Per Serving: Calories 401 Total Fat 12 grams Saturated Fat 4 grams Carbohydrates 19 grams Fiber 3 grams |
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