Low Sodium Roast Beef with Gravy
Indulge in the comforting flavors of Low Sodium Roast Beef with Gravy, a heart-healthy twist on a traditional favorite. This recipe centers around a tender beef chuck roast, seasoned with garlic, fresh thyme, and rosemary, then slow-roasted alongside a colorful medley of carrots, celery, and onion. With a rich, savory gravy made from low-sodium beef broth, this dish offers all the robust flavors of classic roast beef without the excess salt. Perfect for family dinners or special occasions, this recipe combines simple ingredients and straightforward techniques to create a meal that's as wholesome as it is delicious. Ready in just under four hours and serving up to six, it's a nutritious and flavorful centerpiece for your table.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Black pepper
- 1 Onion, large, sliced
- 3 Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 3 cups Low sodium beef broth
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef roast dry with paper towels. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Rub the beef roast with minced garlic, fresh thyme, rosemary, and black pepper.
Sear the roast in the hot skillet for about 4 minutes on each side, until browned.
Remove the roast from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Saute the sliced onion for about 3 minutes until softened.
Place the carrots and celery in an even layer in a roasting pan. Position the seared roast on top of the vegetables.
Pour the sauteed onions onto the roast.
Add the low sodium beef broth around the sides of the roast to cover the vegetables but not saturate the meat.
Cover the roasting pan with a lid or aluminum foil and roast in the oven for about 3 hours, or until the meat is tender.
Once cooked, remove the roast and vegetables from the pan and transfer them to a serving platter. Cover with foil to keep warm.
For the gravy, strain the liquid from the roasting pan into a saucepan over medium heat.
In a small bowl, mix cornstarch and water until smooth. Stir this slurry into the saucepan with the roasting juices.
Bring the mixture to a low boil, stirring constantly, until the gravy thickens, about 3-5 minutes.
Carve the roast into slices and serve with the roasted vegetables and gravy.
Nutrition Facts
Calories |
4002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 24.5 g | ||
| Protein | 257.9 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 6076 mg | 129% | |
*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.
