Low Sodium Herb-Crusted Baked Beef
Savor the hearty flavors of this Low Sodium Herb-Crusted Baked Beef, a perfectly seasoned main dish that’s both heart-healthy and indulgent. Featuring a tender beef roast coated in a fragrant blend of fresh rosemary, thyme, parsley, garlic, and zesty lemon, this recipe delivers bold flavor without the need for excess salt. A touch of Dijon mustard creates a savory crust, while low-sodium beef broth adds moisture and depth for a succulent, perfectly cooked roast. With just 20 minutes of prep and a slow bake to your desired doneness, this dish is ideal for family dinners or elegant gatherings. Serve it with roasted vegetables or a crisp salad for a balanced and satisfying meal. Perfect for those looking for low-sodium recipes that don’t compromise on taste!
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Recipe Information
Ingredients
- 3 pounds Beef roast (top sirloin or eye of round)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Dijon mustard
- 1 teaspoon Lemon zest
- 1 cup Low-sodium beef broth
Instructions
Preheat the oven to 350°F (175°C).
Pat the beef roast dry with paper towels to ensure a good crust.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, chopped parsley, black pepper, Dijon mustard, and lemon zest to form a paste.
Rub the herb and mustard paste over the entire surface of the beef, pressing it so it adheres to the meat.
Place the beef on a wire rack set in a roasting pan or on a baking sheet to allow air to circulate and ensure even cooking.
Pour the low-sodium beef broth into the bottom of the roasting pan to add moisture and prevent the drippings from burning.
Insert a meat thermometer into the thickest part of the beef, without touching any bones.
Roast the beef in the preheated oven until the meat thermometer registers your desired level of doneness: approximately 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 160°F (71°C) for medium-well, or 170°F (77°C) for well-done.
Once the desired temperature is reached, remove the beef from the oven and let it rest, covered loosely with aluminum foil, for about 15 minutes, allowing the juices to redistribute.
Slice the beef roast against the grain and serve it with your choice of sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 1798 mg | 78% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.1 g | ||
| Protein | 403.5 g | 807% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 5548 mg | 118% | |
*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.
