Low Carb Roasted Beef Cuvette
Elevate your dinner game with this savory Low Carb Roasted Beef Cuvette recipe, a perfect centerpiece for weeknight meals or special gatherings. Featuring a tender 2-pound beef cuvette roast, this dish is infused with bold, aromatic flavors from a garlic-herb paste made with fresh rosemary, thyme, and olive oil. The addition of red wine vinegar and a touch of water ensures a moist and flavorful roast, while a simple roasting technique creates a perfectly juicy, medium-rare result. Ideal for those following a low-carb lifestyle, this recipe is not only easy to prepare but also delivers gourmet-quality flavor in just over 90 minutes. Serve thinly sliced with pan juices for a mouthwatering dining experience that will leave everyone at the table delighted.
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Recipe Information
Ingredients
- 2 pounds beef cuvette roast
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon red wine vinegar
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, coarse salt, and ground black pepper to create a flavorful paste.
Pat the beef cuvette roast dry with paper towels and then rub the entire surface of the roast with the prepared herb paste, ensuring even coverage for maximum flavor.
Place the seasoned roast into a roasting pan or baking dish with sides that are at least 2 inches high.
Pour the red wine vinegar and water into the bottom of the pan to create steam and add moisture during cooking.
Cover the roasting pan with aluminum foil, ensuring it is tightly sealed to trap moisture and flavor.
Roast in the preheated oven for 60 minutes, then remove the foil.
Continue roasting for an additional 30 minutes, or until the internal temperature of the roast reaches 130°F (54°C) for medium-rare.
Once cooked to your desired doneness, remove the roast from the oven and let it rest for at least 10 minutes, allowing the juices to redistribute throughout the meat.
Slice the beef cuvette roast against the grain into thin slices and serve with the juices from the pan drizzled over the top for added flavor.
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3094 mg | 66% | |
*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.
