Heart-Healthy Oven Baked Beef Roast
Treat your taste buds while taking care of your heart with this flavorful Heart-Healthy Oven Baked Beef Roast. Crafted using lean cuts like eye of round or top round, this dish is seasoned with aromatic herbs—thyme, rosemary, and garlic powder—for a savory medley of flavors. The roast is paired with nutrient-rich vegetables like carrots, celery, and Yukon Gold potatoes, all simmered in low-sodium beef broth for a tender, juicy finish. A straightforward oven-baking technique ensures a perfectly cooked main course without excess fat or oil, making it ideal for those mindful of their heart health. Ready in just two hours, this comforting beef roast is a balanced dinner that's both wholesome and incredibly satisfying. Perfect for family meals or special occasions, this hearty dish is sure to become a favorite!
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Recipe Information
Ingredients
- 3 pounds Lean beef roast (eye of round or top round)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Onion powder
- 4 medium Carrots, peeled and cut into chunks
- 3 stalks Celery stalks, cut into chunks
- 4 medium Yukon Gold potatoes, quartered
- 2 cups Low-sodium beef broth
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef roast dry with paper towels to remove excess moisture.
In a small bowl, mix together the salt, black pepper, garlic powder, thyme, rosemary, and onion powder.
Rub the olive oil over the beef roast, then evenly coat it with the spice mixture.
Place the beef roast in a large roasting pan.
Arrange the carrots, celery, and potatoes around the roast in the pan.
Pour the low-sodium beef broth over the vegetables.
Cover the roasting pan with a lid or aluminum foil.
Bake in the preheated oven for approximately 2 hours, or until the internal temperature of the beef reaches 145°F (63°C) for medium-rare doneness.
Remove the roast from the oven and let it rest for 10 to 15 minutes to allow the juices to redistribute.
Slice the beef roast against the grain and serve with the roasted vegetables, drizzling pan juices over the top for added flavor.
Nutrition Facts
Calories |
3614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.4 g | ||
| Protein | 420.9 g | 842% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 9372 mg | 199% | |
*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.
