Beef Round Roast
Beef round roast is a budget cut of meat that cooks up tender and juicy with just a few simple ingredients.
Servings: 6 servings
Calories: 237
Equipment
- Cast iron skillet or small Dutch oven
Ingredients
- 2 to 4 pound beef round roast
- 1 to 2 Tablespoons olive oil
Dry Rub
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 450˚F.
- Cover roast in olive oil.
- In a small bowl, mix together Italian seasoning, garlic powder, parsley, salt, and pepper. Rub on all sides of the roast.
- Add to the bottom of a skillet or small Dutch oven. Place pan in the oven and bake for 10 minutes. Turn oven down to 150-170˚F and bake until thermometer reads 135˚F.
- Remove from the oven and rest for at least 15 minutes. Meanwhile, make gravy if desired.
Notes
- Nutrition is calculated for a 3 pound roast.
- Cook time is calculated at 1-2 hours per pound at 170˚F, using a 3 pound roast.
- Use a meat thermometer to monitor the internal temperature of the roast. Remove the roast once it reaches 135°F for rare. For medium rare, remove when the temperature reaches 140°F, and for medium, the temperature should read 160°F.
- Allow the roast to rest in its juices. While the roast rests, the juices pull back inside the meat, so allow a minimum 10 minute rest time before slicing.
- Refrigerate leftovers in an airtight container for up to 5 days or freeze up to 4 months.
Nutrition
Calories: 237 | Carbohydrates: 1g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 473mg | Potassium: 535mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 13IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 3mg