Low Fat Oven Baked Beef Roast

Savor the hearty flavors of this Low Fat Oven Baked Beef Roast, a wholesome and guilt-free twist on a classic comfort dish. Made with lean cuts like eye of round or top sirloin, this roast is trimmed of excess fat and seared to perfection before being slow-cooked with a medley of onions, carrots, and celery for a tender, flavorful result. Elevated with aromatic herbs like rosemary and thyme, and finished with a splash of low-sodium beef broth, this dish is both succulent and heart-healthy. Perfect for family dinners or special occasions, this roast pairs beautifully with its tender veggies and a drizzle of savory pan juices. Ready in just over two hours and yielding six generous servings, it’s an ideal choice for those seeking a lighter take on a traditional oven-baked beef roast.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 3 pounds lean beef roast (eye of round or top sirloin)
• 1 cup low-sodium beef broth
• 1 large onion, sliced
• 3 carrots, peeled and cut into large chunks
• 3 celery stalks, cut into chunks
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Trim any visible fat from the beef roast to ensure it remains low-fat.

Step 3

Rub the entire beef roast with olive oil, minced garlic, salt, and black pepper.

Step 4

Heat a large oven-proof skillet or Dutch oven over medium-high heat.

Step 5

Sear the beef roast on all sides until nicely browned, about 3-4 minutes per side.

Step 6

Once seared, remove the roast and set aside.

Step 7

In the same skillet, add sliced onions, carrots, and celery. Sauté for about 5 minutes until they start to soften.

Step 8

Place the roast back into the skillet on top of the vegetables.

Step 9

Pour the low-sodium beef broth over the roast and add the bay leaf, rosemary, and thyme.

Step 10

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 11

Bake the roast in the oven for 2 hours or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare, or desired doneness.

Step 12

Remove the roast from the oven and let it rest for 10-15 minutes before slicing.

Step 13

Serve the beef roast with the roasted vegetables and a drizzle of the cooking juices.

Nutrition Facts

Serving size	(2388.7g)

Amount per serving	% Daily Value*
Calories	3122.3

Total Fat 128.1g	0%
Saturated Fat 50.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1120.6mg	0%
Sodium 3917.3mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 17.3g	0%
Total Sugars 26.3g
Protein 409.8g	0%

Vitamin D 0IU	0%
Calcium 460.9mg	0%
Iron 36.9mg	0%
Potassium 7442.5mg	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: 38.1%

Protein: 54.1%

Carbs: 7.8%