6 Serves
180 Mins
Remove the beef roast from the refrigerator and place it on a cutting board to reach room temperature.
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MexicanVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
81 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
810 mg / 4,700 mgSodium
2197 mg / 2,300 mgZinc
18 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
21 g / 20 gCholesterol
212 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Preheat your oven to 165°C.
Trim excess fat from the beef roast using a sharp knife.
In a bowl, combine minced garlic, mixed herbs, salt, pepper, and olive oil to create a paste.
Rub the garlic and herb mixture evenly over all sides of the beef roast.
Truss the roast with kitchen twine and tuck a bay leaf under each string.
Place the roast in a roasting pan and cook until the internal temperature reaches 49°C for medium-rare.
Remove the roast from the oven and let it rest for 10 minutes before carving.
22
g54
g58
g
Nigerian