Tender roast from economical cuts of beef (recipe)
| Tender roast from economical cuts of beef (recipe) | |
|---|---|
| Name | Tender roast from economical cuts of beef |
| Ingredients | Beef roast • Kosher salt • Black pepper |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 3.25 |
| Keto friendliness | Keto friendly |
| Calories | 1209.3 |
| Fat | 94.5 |
| Protein | 83.5 |
| Carbohydrate | 0.7 |
| Fiber | 0.3 |
| Net carbohydrates | 0.4 |
| Sugar | 0 |
| Saturated fat | 36.7 |
| Cholesterol (mg) | 313 |
| Sodium | 2012.2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tender roast from economical cuts of beef (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Tender roast from economical cuts of beef (recipe) image(external)
Recipe instructions
- Sprinkle entire roast evenly with salt and wrap with Saran Wrap. Refrigerate overnight or up to 24 hours.
- Preheat oven to 225 8F and place rack in center of oven.
- Remove roast from fridge and pat dry with paper towels. Using 2 teaspoons oil, coat roast evenly. Coat entire roast with black pepper.
- Using remaining oil in large, heavy skillet, brown meat on all sides. If you eliminate this step, you will sacrifice flavor and probably wind up with an unappetizing gray roast.
- Place the roast in a rack set over a roasting pan or shallow sheet pan and place in oven.
- Here's the trick to the whole process. Roast the meat until the center of the roast reaches 115 8F for medium rare or 125 8F for medium. Don't exceed 125 8F for best results. This took about 1 hour for a 2-1/2 lb roast and about 1 hr and 45 minutes for a 4 pound roast. Don't rely entirely on times to judge doneness. Temperature is very important here.
- Once temperature is reached, turn off the oven, leaving roast undisturbed, until internal temperature reaches 130 8F for medium-rare and 140 8F for medium. Depending on roast size, this could be anywhere from 15 minutes to and hour longer. If the roast doesn't reach the desired temperature in a reasonable time, reheat the oven to 225 8F for a few minutes, turn oven off again and finish the process.
- Remove roast from oven; let rest for the usual 15 minutes and slice thinly to serve.
- Notes: If your roast size varies from the 4 pounds mentioned, adjust the salt and pepper accordingly. Also, don't open the oven door any more than absolutely necessary. A thermometer with remote sensor, that can remain in the center of the roast while it is in the oven, is a great help. Remember, it's temperature, not time that makes this work. Seasonings are up to you but don't neglect the initial salt as it contributes to the tenderizing process. Because it is enzymes in the meat that help tenderize the tissues up to about 122 8F, keeping the temperature below this point for as long a possible improves tenderness
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Food tags
Very Low Carbs, High Protein, Roast, Oven,, Easy
Tender roast from economical cuts of beef (recipe) details:
Time:
Prep Time in Hours and Mins:3H15M
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Contributors: Prab R. Tumpati, MD
