Easy Roast Beef
- Olive oil spray
- 1 5-pound beef rump roast, all visible fat discarded
- 2 tablespoons olive oil
- 1 tablespoon Chili Powder (page 277) or no-salt-added chili powder
- 1 medium onion, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large rib of celery, thinly sliced
- 1/2 cup dry red wine (regular or nonalcoholic) (plus more as needed)
- 1 tablespoon Worcestershire sauce (lowest sodium available)
- 1/2 teaspoon salt
- Preheat the oven to 350F.
- Lightly spray a roasting pan with olive oil spray.
- Set aside.
- Rub the beef on all sides with the oil.
- Sprinkle with the Chili Powder.
- Using your fingertips, gently press the Chili Powder so it adheres to the beef.
- Transfer the beef to the roasting pan.
- Put the onion, carrots, and celery around the beef.
- In a small bowl, stir together the wine and Worcestershire sauce.
- Pour over the beef.
- Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness.
- If the beef begins to dry out during cooking, baste with additional wine.
- Dont use the drippings for basting.
- Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices.
- Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking.
- Thinly slice the beef.
- Arrange on a platter.
- Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat.
- Stir the salt into the pan juices.
- Spoon over the sliced beef.
- Use a meat thermometer or an instant-read thermometer to determine the internal temperature.
- To be safe, cook beef to at least 160F.
- For well-done, cook to 170F.
- A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices.
- Pour all the pan juices into the separator.
- After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout.
- Discard what remains in the separator.
- (Per serving)
- Calories: 178
- Total fat: 5.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 63mg
- Sodium: 110mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugars: 1g
- Protein: 28g
- Calcium: 12mg
- Potassium: 255mg
- 3 lean meat
olive oil spray, rump roast, olive oil, chili powder, onion, carrots, celery, red wine, worcestershire sauce, salt
Taken from www.epicurious.com/recipes/food/views/easy-roast-beef-392101 (may not work)