Low Sodium Classic Sunday Roast with Vegetables and Gravy
Indulge in the comforting flavors of this **Low Sodium Classic Sunday Roast with Vegetables and Gravy**, a heart-healthy twist on a timeless family dinner. Tender boneless beef roast is seasoned with a fragrant blend of garlic powder, onion powder, thyme, and black pepper, then slow-roasted atop a medley of hearty carrots, potatoes, parsnips, and onions. The result is perfectly cooked beef that melts in your mouth, paired with savory oven-roasted vegetables. This recipe uses low-sodium beef broth to create a rich, velvety gravy that brings everything together, making it ideal for those looking to reduce sodium without sacrificing flavor. Minimal prep time and slow roasting create a dish that's as easy as it is delicious. Perfect for a cozy Sunday meal, this roast is sure to impress your loved ones while keeping things wholesome and nourishing. Don’t forget the garnish of fresh parsley for an extra pop of color and brightness!
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Recipe Information
Ingredients
- 3 pounds Boneless beef roast (such as chuck or bottom round)
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 2 tablespoons Olive oil
- 4 whole Carrots, peeled and cut into large chunks
- 4 medium Potatoes, peeled and quartered
- 3 whole Parsnips, peeled and cut into large chunks
- 1 large Onion, quartered
- 4 cups Low sodium beef broth
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat the oven to 325°F (165°C).
Pat the beef roast dry with paper towels. Rub the beef with black pepper, garlic powder, onion powder, and dried thyme.
In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
Add carrots, potatoes, parsnips, and onion to the pot, stirring to coat them in the remaining oil and roast drippings.
Return the roast to the pot atop the vegetables. Pour 2 cups of the low sodium beef broth into the pot.
Cover the pot with a lid and place it in the preheated oven. Roast for approximately 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
Check periodically to ensure that there is enough liquid; add more broth if necessary to prevent the vegetables from burning.
Once the roast is done, remove it and the vegetables from the pot and let them rest on a serving platter covered with foil to keep warm.
Place the pot over medium heat on the stovetop. Add the remaining beef broth, bringing it to a simmer.
In a small bowl, mix cornstarch with cold water to create a slurry. Gradually whisk the slurry into the simmering broth to thicken the gravy, adjusting the amount of slurry as needed for desired consistency.
Allow the gravy to simmer for 2-3 minutes, stirring frequently, until it thickens to your liking.
Season the gravy with additional pepper if desired, but no added salt for a low sodium diet.
Slice the roast and serve with the roasted vegetables. Drizzle with homemade gravy and garnish with fresh parsley.
Nutrition Facts
Calories |
4869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.3 g | 356% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 39.8 g | ||
| Protein | 328.0 g | 656% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 10573 mg | 225% | |
*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.
