Low Sodium Roasted Beef Cuvette

Savor the hearty flavors of this *Low Sodium Roasted Beef Cuvette*, a perfect centerpiece for a wholesome family dinner or a cozy gathering. This recipe combines a tender, juicy beef cuvette roast with a medley of oven-roasted vegetables, including carrots, baby potatoes, and celery, for a nutrient-packed meal without the excessive salt. The star of the dish is the aromatic rub made from olive oil, garlic, fresh rosemary, paprika, and onion powder, infusing the beef with rich, herbaceous notes. With just 15 minutes of prep time and a hands-off roasting process, this dish is both flavorful and effortless. Serve the beef sliced against the grain, surrounded by its caramelized vegetable companions, for a balanced and satisfying meal that’s suitable for low-sodium diets yet packed with bold, savory flavor. Perfect for meal prep or a special weekend dinner, this recipe offers a guilt-free way to enjoy a comforting roast.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 pounds Beef cuvette roast
• 2 tablespoons Olive oil
• 4 large Garlic cloves
• 2 tablespoons Fresh rosemary
• 1 teaspoon Black pepper
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 4 Carrots
• 10 Baby potatoes
• 2 Celery sticks

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Peel the garlic cloves and finely chop them.

Step 3

In a small bowl, mix olive oil, chopped garlic, rosemary, black pepper, onion powder, and paprika.

Step 4

Pat the beef cuvette roast dry with paper towels to ensure the rub sticks.

Step 5

Massage the spice and oil mixture evenly all over the beef, ensuring all sides are covered.

Step 6

Let the beef sit at room temperature for about 10 minutes to absorb the flavors.

Step 7

While the beef rests, peel the carrots and cut them into 2-inch pieces.

Step 8

Scrub the baby potatoes clean under running water and keep them whole or halved if large.

Step 9

Cut the celery sticks into 2-inch segments.

Step 10

Arrange the vegetables in a roasting pan creating a base for the beef.

Step 11

Place the seasoned beef on top of the vegetable base.

Step 12

Roast in the preheated oven for about 90 minutes or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare.

Step 13

Halfway through, toss the vegetables in the pan juices and rotate the pan.

Step 14

Once cooked, remove the roast from the oven and tent it with aluminum foil.

Step 15

Let the roast rest for 15 minutes before slicing. This allows the juices to redistribute within the meat.

Step 16

Slice the beef against the grain and serve with the roasted vegetables.

Nutrition Facts

Serving size	(1819.1g)

Amount per serving	% Daily Value*
Calories	3057.6

Total Fat 192.6g	0%
Saturated Fat 68.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 680.4mg	0%
Sodium 862.5mg	0%
Total Carbohydrate 125.3g	0%
Dietary Fiber 19.2g	0%
Total Sugars 19.9g
Protein 214.6g	0%

Vitamin D 0IU	0%
Calcium 357.3mg	0%
Iron 30.1mg	0%
Potassium 6320.5mg	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: 56.0%

Protein: 27.8%

Carbs: 16.2%