4 Serves
65 Mins
Pat the beef roast dry with paper towels and season generously on all sides with salt and black pepper.
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FrenchVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
118 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
381 mg / 1,250 mgPotassium
698 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef roast in the hot oil until a deep brown crust forms on all sides.
Transfer the beef to an oven preheated to 165°C and roast until the internal temperature reaches your desired doneness.
Remove the beef from the oven and let it rest for at least 10 minutes before slicing thinly and serving on hoagie rolls.
30
g20
g36
g
French
French