4 Serves
77 Mins
Preheat your oven to 165°C. Season the beef roast generously on all sides with salt and black pepper.
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ItalianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
67 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
321 mg / 1,250 mgPotassium
717 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
17 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
192 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef roast until a deep brown crust forms on all sides.
Add the beef broth to the Dutch oven, cover, and transfer to the oven. Roast for approximately 50 minutes or until the internal temperature reaches your desired doneness.
Remove the beef from the Dutch oven and let it rest on a cutting board for 10 minutes before thinly slicing against the grain.
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