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Oven Roast With Leeks and Red Potatoes

Total Time - about 2 hours (Active Time - 5 minutes) / Makes 6 Servings

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Oven beef roasts include the bottom round, eye round, and rump roasts. These lean, boneless cuts are all excellent choices for cooking at lower temperatures for longer periods of time.

Oven Roast With Leeks and Red Potatoes

Oven Roast With Leeks and Red Potatoes

2-3 lb beef oven roast
1 tablespoon Montreal steak seasoning
2 large leeks, sliced
2 lb baby red potatoes, halved
2 teaspoons fresh thyme leaves, chopped
2 cups reduced-sodium beef broth

  1. Preheat oven to 350F. Season roast with Montreal seasoning. Place roast on a roasting rack with leeks, potatoes, thyme, and beef broth.
  2. Bake 2 hours or until meat is 145F and tender. Serve over rice.

CALORIES (per 1/6 recipe) 410kcal; FAT 9g; CHOL 115mg; SODIUM 560mg; CARB 32g; FIBER 2g; PROTEIN 47g; VIT A 15%; VIT C 60%; CALC 4%; IRON 30%

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Other Preparation Methods

Braise: Season 2-3 lb beef oven roast with salt and pepper. Place in a large stockpot with 4 cups beef stock, 2 teaspoons chopped garlic, and 1 cup sliced onions. Cook 1 1/2 hours on medium-low, then add 1 cup each: sliced carrots, peeled diced sweet potatoes, and diced parsnips. Cook 1 more hour or until meat is 145F and tender.

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Dry Grocery
Add to your grocery list 1 tbsp Montreal steak seasoning
Add to your grocery list 2 cups reduced-sodium beef broth

Add to your grocery list 2-3 lb beef oven roast

Add to your grocery list 2 lb baby red potatoes
Add to your grocery list 2 tsp fresh thyme leaves
Add to your grocery list 2 large leeks

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Recipe Version FRM0003