Soy-Free Roasted Beef Cuvette
Elevate your dinner table with this flavorful Soy-Free Roasted Beef Cuvette, a stunning centerpiece that's both allergy-friendly and packed with warmth and aroma. Featuring the tender and juicy beef cuvette roast—also known as sirloin cap—this recipe is seasoned to perfection with a savory blend of olive oil, garlic, rosemary, thyme, black pepper, and sea salt. Roasted alongside a vibrant medley of carrots, celery, onions, and infused with rich beef broth, every bite is a harmonious balance of comforting flavors. Perfect for a special occasion or hearty family meal, this dish is roasted to medium-rare perfection and crowned with a golden crust. Serve it alongside the caramelized vegetables for an effortless and wholesome feast. Ready in just over two hours, this soy-free delight is certain to impress your guests while catering to dietary needs.
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Recipe Information
Ingredients
- 2 pounds beef cuvette roast (also known as sirloin cap)
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon ground black pepper
- 1.5 teaspoons sea salt
- 1 large onion, quartered
- 3 large carrots, cut into chunks
- 3 pieces celery stalks, cut into chunks
- 1 cup beef broth
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, ground black pepper, and sea salt. Mix well to create a marinade.
Rub the marinade evenly over the beef cuvette roast, ensuring it covers all sides.
In a large oven-safe roasting pan, place the quartered onion, chunked carrots, and chunked celery stalks.
Position the seasoned beef cuvette on top of the vegetables in the roasting pan.
Pour the beef broth into the roasting pan around the vegetables, being careful not to wash off the marinade from the roast.
Cover the roasting pan with aluminum foil and place it in the preheated oven.
Roast the beef for about 1.5 hours (or approximately 20 minutes per pound) until an internal thermometer reads 135°F (57°C) for medium-rare doneness.
Remove the foil during the last 30 minutes of cooking to allow the roast to develop a crust.
Once cooked, remove the pan from the oven and let the beef rest for at least 15 minutes before slicing.
Slice the beef cuvette against the grain, serve with the roasted vegetables, and enjoy!
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.9 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4078 mg | 87% | |
*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.
