Dairy-Free Roasted Beef Cuvette

Indulge in the tender simplicity of our Dairy-Free Roasted Beef Cuvette, a mouthwatering centerpiece perfect for any dinner gathering. This recipe highlights a succulent 2-pound beef cuvette roast, generously coated with a fragrant blend of olive oil, garlic, fresh rosemary, and thyme, ensuring every bite is packed with robust flavors. Roasted alongside a medley of caramelized carrots, red onions, and baby potatoes drizzled with low-sodium beef broth, this one-pan dish delivers a hearty, wholesome meal free from dairy but full of savory satisfaction. With a quick 20-minute prep and a slow roast to perfection, this family-friendly feast is as easy to prepare as it is impressive to serve. Ideal for those seeking comforting, dairy-free indulgence, it’s a guaranteed crowd-pleaser that pairs beautifully with the natural juices from the pan.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds beef cuvette roast
• 2 tablespoons olive oil
• 4 pieces garlic cloves
• 2 tablespoons fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 3 medium carrots
• 2 medium red onions
• 1 pound baby potatoes
• 1 cup low-sodium beef broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the beef cuvette roast dry with paper towels to remove excess moisture.

Step 3

In a small bowl, combine the olive oil, minced garlic cloves, chopped rosemary, thyme, sea salt, and black pepper.

Step 4

Rub the olive oil and herb mixture evenly across the entire surface of the beef cuvette roast.

Step 5

Place the prepared roast in a roasting pan.

Step 6

Peel and chop the carrots and red onions into large chunks. Halve the baby potatoes.

Step 7

Arrange the carrots, red onions, and baby potatoes around the beef roast in the roasting pan.

Step 8

Pour the beef broth into the bottom of the roasting pan to keep the vegetables moist and enhance the flavor.

Step 9

Place the pan in the preheated oven and roast for approximately 75 to 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Step 10

Remove the pan from the oven and loosely cover the roast with aluminum foil. Allow it to rest for 15 minutes before slicing.

Step 11

Slice the beef cuvette against the grain. Serve the roast with the roasted vegetables and pan juices.

Nutrition Facts

Serving size	(2149.4g)

Amount per serving	% Daily Value*
Calories	3098.6

Total Fat 192.7g	0%
Saturated Fat 67.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 680.4mg	0%
Sodium 3185.5mg	0%
Total Carbohydrate 133.4g	0%
Dietary Fiber 18.4g	0%
Total Sugars 29.3g
Protein 216.9g	0%

Vitamin D 0IU	0%
Calcium 331.5mg	0%
Iron 29.5mg	0%
Potassium 6140.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 27.7%

Carbs: 17.0%