Roast Beef
| Calories | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 12g | 5g | 8g | 2g | 2g | 3g | 10g | 0.5g |
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | beef boneless sirloin tip roast (3 to 4 pounds) |
| 1 | to 2 tablespoons olive or vegetable oil |
| 1 | envelope (0.7 ounce) Italian dressing mix (dry) |
Preparation
| Step | Description |
|---|---|
| Step 1 | Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef. |
| Step 2 | Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.) |
| Step 3 | Serve beef with pan drippings. |
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