Low Fat Oven Baked Beef Roast
Elevate your dinner table with this wholesome and flavorful Low Fat Oven Baked Beef Roast, perfect for health-conscious meat lovers who crave a hearty, comforting meal. This recipe features a lean cut of beef like eye of round or top sirloin, rubbed with olive oil, garlic, and fresh herbs for a burst of aromatic goodness. Paired with a medley of nutrient-rich vegetables—carrots, celery, and onions—this dish is roasted to perfection, bringing out natural sweetness and deep, savory flavors. Using low-sodium beef broth and trimming excess fat ensures every bite is both guilt-free and delicious. Cooked tender in the oven after a quick stovetop sear, this roast is ideal for family dinners or special occasions. Serve with the roasted veggies and a drizzle of mouthwatering pan jus for a meal that feels indulgent yet light. Ready in just over two hours, this recipe is a celebration of wholesome comfort food at its finest!
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Recipe Information
Ingredients
- 3 pounds lean beef roast (eye of round or top sirloin)
- 1 cup low-sodium beef broth
- 1 large onion, sliced
- 3 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (163°C).
Trim any visible fat from the beef roast to ensure it remains low-fat.
Rub the entire beef roast with olive oil, minced garlic, salt, and black pepper.
Heat a large oven-proof skillet or Dutch oven over medium-high heat.
Sear the beef roast on all sides until nicely browned, about 3-4 minutes per side.
Once seared, remove the roast and set aside.
In the same skillet, add sliced onions, carrots, and celery. Sauté for about 5 minutes until they start to soften.
Place the roast back into the skillet on top of the vegetables.
Pour the low-sodium beef broth over the roast and add the bay leaf, rosemary, and thyme.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake the roast in the oven for 2 hours or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare, or desired doneness.
Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
Serve the beef roast with the roasted vegetables and a drizzle of the cooking juices.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 3917 mg | 170% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 26.3 g | ||
| Protein | 409.8 g | 820% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 7442 mg | 158% | |
*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.
