Easy Roast Beef
You’ll be transported back to Grandma’s kitchen when you smell this homey dish as it cooks. The leftovers are excellent for sandwiches and recipes calling for cooked lean beef, such as Vegetable Beef Soup (page 68).
Recipe information
Yield
Serves 18; 3 ounces beef per serving
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly spray a roasting pan with olive oil spray. Set aside.
Step 2
Rub the beef on all sides with the oil. Sprinkle with the Chili Powder. Using your fingertips, gently press the Chili Powder so it adheres to the beef. Transfer the beef to the roasting pan. Put the onion, carrots, and celery around the beef.
Step 3
In a small bowl, stir together the wine and Worcestershire sauce. Pour over the beef.
Step 4
Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness. If the beef begins to dry out during cooking, baste with additional wine. Don’t use the drippings for basting. Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices. Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking. Thinly slice the beef. Arrange on a platter.
Step 5
Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat. Stir the salt into the pan juices. Spoon over the sliced beef.
Cook’s Tip on Beef Temperatures
Step 6
Use a meat thermometer or an instant-read thermometer to determine the internal temperature. To be safe, cook beef to at least 160°F. For well-done, cook to 170°F.
Cook’s Tip on Separating Fat from Pan Juices
Step 7
A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices. Pour all the pan juices into the separator. After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout. Discard what remains in the separator.
Nutrition Information
Step 8
(Per serving)
Step 9
Calories: 178
Step 10
Total fat: 5.0g
Step 11
Saturated: 1.5g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 0.5g
Step 14
Monounsaturated: 3.0g
Step 15
Cholesterol: 63mg
Step 16
Sodium: 110mg
Step 17
Carbohydrates: 2g
Step 18
Fiber: 1g
Step 19
Sugars: 1g
Step 20
Protein: 28g
Step 21
Calcium: 12mg
Step 22
Potassium: 255mg
Dietary Exchanges
Step 23
3 lean meat
