New York Roast Beef
A classic New York Roast Beef featuring a tender, flavorful eye round, seasoned with garlic, oregano, paprika, and pepper, perfect for hearty dinners or special occasions.
Ingredients
Instructions
- Rub oil over entire surface of meat.
- Combine garlic powder, salt, paprika, pepper, and crushed oregano and rub over the roast.
- Place in a shallow baking dish, fat side up.
- Put in preheated 500° oven.
- Turn down oven to 350° and bake for 20 minutes per pound.
Tips & Substitutions
For a juicier roast, consider marinating the beef eye round overnight in a mixture of oil, garlic powder, and herbs. If you don't have garlic powder, fresh minced garlic works well too. Adjust seasoning to your taste; try adding a bit of Worcestershire sauce for depth. This roast pairs beautifully with sides like roasted vegetables or mashed potatoes, making it a perfect centerpiece for any meal.
Serving Suggestions
Serve this New York Roast Beef with a rich gravy or horseradish sauce for added flavor. It goes well with a side of creamy mashed potatoes or a fresh green salad. For a heartier meal, consider pairing it with the Easy Sour Cream And Shells or roasted seasonal vegetables. Slices can also be enjoyed in sandwiches or as part of a hearty Reuben Casserole.
Storage & Reheating
Store leftover roast beef in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap slices in aluminum foil and warm in a 350°F oven for about 10-15 minutes, or until heated through. Alternatively, microwave on low power in short intervals, ensuring you don’t overcook the beef, which can make it tough.
Nutrition & Diet Analysis (per serving)
Each serving of New York Roast Beef contains roughly 82 calories, with 3g protein, 19g carbohydrates, and 2g fat. It is an excellent source of iron (52% of the Daily Value), dietary fiber (40% of the Daily Value), and calcium (31% of the Daily Value). Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the roast is done cooking?
The best way to check doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F; for medium, target 145°F. Remember that the roast will continue to cook slightly after you remove it from the oven, so take it out a few degrees before it reaches your desired temperature.
Can I use a different cut of beef for this recipe?
Yes, while an eye round roast is ideal for its leanness and flavor, you can substitute with other cuts like sirloin or tenderloin. Just be aware that cooking times may vary. Always adjust based on the thickness and type of meat you choose to ensure optimal tenderness and flavor.
What should I do if my roast is too tough?
If your roast turns out tough, it may have been overcooked or not cooked long enough at a low temperature. For future roasts, consider slicing against the grain for more tender pieces. If it's already cooked, you can slice it thinly and serve it with a sauce or gravy to help moisten it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).