Dairy-Free Roasted Beef Cuvette
Elevate your dinner table with this delectable Dairy-Free Roasted Beef Cuvette, a perfect centerpiece for any occasion. This recipe highlights the tender and juicy beef cuvette roast, seasoned to perfection with a savory blend of garlic, fresh rosemary, and thyme. Roasted alongside vibrant carrots, red onions, and baby potatoes, the dish becomes a wholesome feast rich in hearty flavors. A splash of low-sodium beef broth ties it all together, ensuring the vegetables are moist and infused with mouthwatering depth. With just 20 minutes of prep time and a hands-off roasting method, this dish is not only easy to make but also ideal for those seeking dairy-free yet satisfying comfort food. Serve this rustic masterpiece with the pan juices for an impressive, allergen-friendly meal your guests will love!
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Recipe Information
Ingredients
- 2 pounds beef cuvette roast
- 2 tablespoons olive oil
- 4 pieces garlic cloves
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 medium carrots
- 2 medium red onions
- 1 pound baby potatoes
- 1 cup low-sodium beef broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef cuvette roast dry with paper towels to remove excess moisture.
In a small bowl, combine the olive oil, minced garlic cloves, chopped rosemary, thyme, sea salt, and black pepper.
Rub the olive oil and herb mixture evenly across the entire surface of the beef cuvette roast.
Place the prepared roast in a roasting pan.
Peel and chop the carrots and red onions into large chunks. Halve the baby potatoes.
Arrange the carrots, red onions, and baby potatoes around the beef roast in the roasting pan.
Pour the beef broth into the bottom of the roasting pan to keep the vegetables moist and enhance the flavor.
Place the pan in the preheated oven and roast for approximately 75 to 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the pan from the oven and loosely cover the roast with aluminum foil. Allow it to rest for 15 minutes before slicing.
Slice the beef cuvette against the grain. Serve the roast with the roasted vegetables and pan juices.
Nutrition Facts
Calories |
3099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3186 mg | 138% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 29.3 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6140 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
