Low Sodium Roasted Beef Cuvette
Elevate your dinner table with this flavorful and heart-healthy recipe for Low Sodium Roasted Beef Cuvette. This tender, juicy roast is expertly seasoned with a fragrant blend of fresh rosemary, garlic, black pepper, onion powder, and paprika for maximum flavor without added salt. Perfectly paired with a rustic medley of carrots, baby potatoes, and celery, the dish uses a clever roasting technique that lets the vegetables soak up the savory pan juices. With just 15 minutes of prep time and the magic of slow roasting, you’ll create a wholesome, nutrient-packed meal that serves up to six people. Whether you're hosting a family gathering or preparing a cozy weeknight feast, this low-sodium beef cuvette recipe is designed to impress both your taste buds and your health goals.
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Recipe Information
Ingredients
- 2 pounds Beef cuvette roast
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 4 Carrots
- 10 Baby potatoes
- 2 Celery sticks
Instructions
Preheat your oven to 350°F (175°C).
Peel the garlic cloves and finely chop them.
In a small bowl, mix olive oil, chopped garlic, rosemary, black pepper, onion powder, and paprika.
Pat the beef cuvette roast dry with paper towels to ensure the rub sticks.
Massage the spice and oil mixture evenly all over the beef, ensuring all sides are covered.
Let the beef sit at room temperature for about 10 minutes to absorb the flavors.
While the beef rests, peel the carrots and cut them into 2-inch pieces.
Scrub the baby potatoes clean under running water and keep them whole or halved if large.
Cut the celery sticks into 2-inch segments.
Arrange the vegetables in a roasting pan creating a base for the beef.
Place the seasoned beef on top of the vegetable base.
Roast in the preheated oven for about 90 minutes or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
Halfway through, toss the vegetables in the pan juices and rotate the pan.
Once cooked, remove the roast from the oven and tent it with aluminum foil.
Let the roast rest for 15 minutes before slicing. This allows the juices to redistribute within the meat.
Slice the beef against the grain and serve with the roasted vegetables.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 862 mg | 38% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 19.9 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 6320 mg | 134% | |
*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.
