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Roast Beef and Onions

Yield Makes 8 servings

Ingredients

  • 4 small onions, quartered
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 1 4-pound boneless rib or rump roast

Nutrition Information

  • calories 404
  • caloriesfromfat 49 %
  • protein 45 g
  • carbohydrate 4 g
  • sugars 1 g
  • fiber 1 g
  • fat 22 g
  • satfat 9 g
  • sodium 511 mg
  • cholesterol 134 mg

How to Make It

  1. Heat oven to 375° F. In a roasting pan, toss the onions, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Push the onions to the edges of the pan. Season the beef with 1 teaspoon each salt and pepper and place in the center of the pan.

    Roast the beef to the desired doneness, 65 to 80 minutes for medium-rare (remove from oven when the internal temperature registers 125° F).

    Transfer the beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes. Slice and serve with the onions.