Eosinophilic Esophagitis Friendly Classic Roast Beef
Total time2 hr 30 min
Prep time15 min
Cook time1 hr 45 min
4.6(8)
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Learn more →Ingredients
6 servings
- 3 lb top round roast or eye of round roast
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
For the jus
- 1 cup low-sodium beef broth
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp worcestershire sauce
Instructions
- 1
Remove the roast from the refrigerator 30 minutes before cooking to take the chill off. Preheat the oven to 450°F (230°C).
- 2
In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the olive oil all over the roast, then press the spice mixture firmly onto all sides to form an even crust.
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