Baked on a single sheet pan, this meal is easy to prepare and clean up. Lean Bottom Round is roasted alongside hearty sweet potatoes and beets.
Yield: 8 servings
Preparation Time: and Total Time: 2 hr 15 min
|1||beef bottom round roast (about 3 pounds)|
|6||cups||peeled diced beets (1 inch), about 1 1/2 pounds|
|5||cups||diced sweet potatoes (1 inch), about 1 1/2 pounds|
Yield: 8 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||90|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Preheat oven to 325 degrees F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat.
Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325 degree F oven 1-1/4 to 1-3/4 hours for medium rare.
Remove roast when meat thermometer registers 135 degrees F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare.) If vegetables are not tender, return to oven and roast until tender.
Carve roast into thin slices; season as desired. Serve with roasted vegetables.
Please note that some ingredients and brands may not be available in every store.
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