Low Sodium Classic Roast Dinner
Indulge in the comforting flavors of a **Low Sodium Classic Roast Dinner**, a heart-healthy twist on a beloved family favorite. This recipe features a tender oven-roasted boneless beef roast, expertly seasoned with a fragrant blend of garlic powder, onion powder, and fresh rosemary, while skipping the added sodium. Complemented by roasted carrots, potatoes, and celery that soak up the natural juices, this dish delivers a perfectly balanced, wholesome meal. With unsalted beef broth enhancing the rich flavors, and a side of vibrant steamed baby peas, this recipe caters to both your taste buds and your health-conscious goals. Perfect for family gatherings or cozy evenings, this low-sodium roast dinner proves that you don’t have to compromise on flavor for a healthier lifestyle. Ready in just over three hours and serving six, it’s an ideal centerpiece for your next hearty yet wholesome meal.
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Recipe Information
Ingredients
- 2 pounds boneless beef roast
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh rosemary
- 3 tablespoons olive oil
- 4 medium potatoes, quartered
- 4 large carrots, cut into chunks
- 3 stalks celery stalks, chopped
- 2 cups unsalted beef broth
- 1 cup baby peas, steamed
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, mix together the black pepper, garlic powder, and onion powder.
Rub the beef roast all over with the olive oil, then coat evenly with the spice mixture.
In a large oven-safe skillet or roasting pan, heat an additional tablespoon of olive oil over medium-high heat.
Sear the beef roast on all sides until browned, about 8 minutes total.
Add the chopped celery, rosemary, and unsalted beef broth to the pan with the roast.
Cover the pan with a lid or aluminum foil and place in the preheated oven.
Roast for approximately 90 minutes, checking occasionally to ensure liquid hasn't evaporated too much. Add more broth if necessary.
After 90 minutes, add the quartered potatoes and carrot chunks to the pan around the roast.
Cover again and continue roasting for another 60-90 minutes, or until the vegetables are tender and the beef roast reaches an internal temperature of 145°F (63°C) for medium-rare.
While the roast finishes, steam the baby peas until tender.
Remove the roast from the oven and let it rest for 15 minutes before slicing.
Serve the sliced beef roast with the roasted vegetables and steamed peas.
Nutrition Facts
Calories |
3617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 33.7 g | ||
| Protein | 232.6 g | 465% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 8289 mg | 176% | |
*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.
