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Rosemary and Garlic Roast Beef- prep: 15 minutes
- cook: 90 minutes
- servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 880 % Daily Value *
- Total Fat: 54 g 83.27%
- Saturated Fat: 19 g 94.38%
- Trans Fat: 0 g %
- Cholesterol: 164 mg 54.57%
- Sodium: 1070 mg 44.59%
- Calcium: 346 mg 34.6%
- Potassium: 1239 mg 35.39%
- Magnesium: 0 mg 0%
- Iron: 8 mg 42.78%
- Zinc: 0 mg 0%
- Total Carbohydrate: 58 g %
- Dietary Fiber: 20 g 78.89%
- Sugar: 7 g
- Protein: 49 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 13.82%
- Vitamin C 2.12%
- Vitamin D 0.82%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat8
- Exchange - Fruit3
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat6
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total6 oz-eq
Ingredients
3lbs boneless Rib Eye roast
¼ cup chopped Fresh rosemary, or other favorite herbs
¼ cup chopped garlic (about 20 cloves)
Salt and freshly ground pepper to taste
4 tablespoons olive oil, divided
4 tablespoons butter, divided
4 cups of a variety of Mushrooms, sliced to about the same size
1 cup of stock
Instructions
Preheat oven to 350F.
Tie the roast and season generously with salt and pepper.
Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium rare.)
While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.
Garnish serving platter with fresh rosemary if desired.