Low Carb Classic Sunday Roast with Vegetables and Gravy
Indulge in the perfect balance of elegance and health with this Low Carb Classic Sunday Roast with Vegetables and Gravy. Featuring a tender beef roast seasoned with garlic, rosemary, and olive oil, this recipe transforms the timeless comfort food into a low-carb masterpiece. Paired with perfectly roasted broccoli, cauliflower, and zucchini, the dish creates a vibrant and nutrient-packed plate. Finish it off with a rich homemade gravy using beef broth and xanthan gum for a silky, guilt-free sauce. Ready in under two hours, this satisfying meal is perfect for family gatherings or meal prepping for the week! Keywords: low carb Sunday roast, beef roast recipe, roasted vegetables, keto-friendly gravy, healthy dinner ideas.
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Recipe Information
Ingredients
- 3 lbs Beef roast (ribeye or sirloin)
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Salt
- 2 teaspoons Black pepper
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 2 cup Zucchini, sliced
- 2 cups Beef broth
- 2 tablespoons Butter
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels and place it in a roasting pan.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper.
Rub the olive oil mixture evenly over the beef roast.
Place the roast in the oven and cook for approximately 1.5 hours, or until the internal temperature reaches your desired doneness (medium-rare is 135°F, medium is 145°F).
Meanwhile, prepare the vegetables. Toss broccoli, cauliflower, and sliced zucchini with a tablespoon of olive oil, salt, and pepper.
About 30 minutes before the roast is done, spread the vegetables around the roast in the roasting pan.
When the roast is done, remove it and the vegetables from the oven and let the meat rest for at least 15 minutes before slicing.
To make the gravy, heat the butter in a saucepan over medium heat until melted.
Add beef broth and bring to a simmer.
Sprinkle in xanthan gum while continuously whisking to avoid lumps.
Simmer and whisk the gravy until thickened, about 3-5 minutes.
Slice the beef roast and serve with roasted vegetables and gravy alongside.
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.2 g | 436% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 10002 mg | 435% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.4 g | ||
| Protein | 282.1 g | 564% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 422 mg | 32% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 5995 mg | 128% | |
*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.
