Low Sodium Classic Roast Dinner

Elevate your Sunday supper with this flavorful Low Sodium Classic Roast Dinner, a heart-healthy twist on a comforting favorite. Perfectly seasoned with fragrant rosemary, garlic powder, and onion powder, the boneless beef roast is seared to lock in its juices and slow-cooked to tender perfection alongside hearty chunks of carrots, celery, and golden potatoes. With no added salt, this dish relies on the natural flavors of fresh ingredients and a splash of unsalted beef broth for a rich, savory base. Paired with vibrant steamed baby peas, this wholesome meal is ideal for anyone mindful of their sodium intake. Whether it's for a cozy family gathering or an elegant holiday spread, this easy-to-follow recipe delivers a satisfying and classic roast dinner—without the guilt.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds boneless beef roast
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons fresh rosemary
• 3 tablespoons olive oil
• 4 medium potatoes, quartered
• 4 large carrots, cut into chunks
• 3 stalks celery stalks, chopped
• 2 cups unsalted beef broth
• 1 cup baby peas, steamed

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a small bowl, mix together the black pepper, garlic powder, and onion powder.

Step 3

Rub the beef roast all over with the olive oil, then coat evenly with the spice mixture.

Step 4

In a large oven-safe skillet or roasting pan, heat an additional tablespoon of olive oil over medium-high heat.

Step 5

Sear the beef roast on all sides until browned, about 8 minutes total.

Step 6

Add the chopped celery, rosemary, and unsalted beef broth to the pan with the roast.

Step 7

Cover the pan with a lid or aluminum foil and place in the preheated oven.

Step 8

Roast for approximately 90 minutes, checking occasionally to ensure liquid hasn't evaporated too much. Add more broth if necessary.

Step 9

After 90 minutes, add the quartered potatoes and carrot chunks to the pan around the roast.

Step 10

Cover again and continue roasting for another 60-90 minutes, or until the vegetables are tender and the beef roast reaches an internal temperature of 145°F (63°C) for medium-rare.

Step 11

While the roast finishes, steam the baby peas until tender.

Step 12

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

Step 13

Serve the sliced beef roast with the roasted vegetables and steamed peas.

Nutrition Facts

Serving size	(2881.9g)

Amount per serving	% Daily Value*
Calories	3616.7

Total Fat 208.5g	0%
Saturated Fat 70.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 680.4mg	0%
Sodium 1080.1mg	0%
Total Carbohydrate 214.8g	0%
Dietary Fiber 32.5g	0%
Total Sugars 33.7g
Protein 232.6g	0%

Vitamin D 0IU	0%
Calcium 421.9mg	0%
Iron 33.2mg	0%
Potassium 8289.0mg	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: 51.2%

Protein: 25.4%

Carbs: 23.4%