Low Carb Roast Beef with Onion Pan Juices Recipe
Prep Time
20 minutes
Total Time
410 minutes
Yield
10
servings
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 pinch ground cloves
- 1 onion (thinly sliced)
- 1 bay leaf
- 2½ pound boneless beef sirloin (or rib-eye roast)
- ¼ teaspoon salt
- 14½ fluid oz beef broth
Nutrition Info Per Serving
Serving Size
4 fluid ounce
Carbohydrates
4
g
Protein
33
g
Fat
13
g
Calories
274
Hunting for the most delicious roast beef recipe? Craft this tasty recipe next time you have a craving for low carb roast beef. Made with only a few ingredients, this low carb roast beef incorporates onion pan juices to make an easy and very delicious dish. And it's also a good choice for a keto menu.
Instructions
- In a large glass bowl, mix together the oil, vinegar, Worcestershire sauce, thyme, pepper, and cloves.
- Stir in the onion and bay leaf.
- Add the beef and turn to coat.
- Cover and refrigerate for at least 5 hours or up to 24 hours, turning the beef once or twice.
- Preheat the oven to 500°F.
- Coat an 8- or 10-inch roasting pan or heavy, oven-safe skillet with cooking spray.
- Sprinkle the salt over the beef and place in the pan, fat side up. Roast for 5 minutes.
- Reduce the heat to 325°F and pour 1½ cups of the broth around the beef.
- Cook until a meat thermometer registers 160°F for medium, about 1¼ -1½ hours, adding more broth if the liquid drops to less than one half inch.
- Remove from the oven, discard the bay leaf, and let rest for 15 minutes before carving.
- Thinly slice and serve with the onions and pan juices.