Treat yourself with a couple slices of this protein.
Red meat can get a bad nutrition rap. We tend to recommend Sloppy Janes instead of Sloppy Joes, and we’re big fans of vegetarian chili. Although we recommend sticking to lean proteins like seafood, nuts, beans, and chicken for your daily meals, you shouldn’t have to give up your favorite foods, and a sustainable healthy diet can include red meat.
Moderation is key, though. If you’re in the mood for a beef recipe, keep the serving on the smaller side and fill the rest of your plate up with light, nutrient-dense foods like whole grains and vegetables.
This recipe for roast beef comes with a creamy, low-fat horseradish sauce. Horseradish is a spicy root (similar to wasabi) that contains fiber, vitamin C, folates, zinc, and magnesium. (If horseradish isn’t your jam, check out which other condiments nutritionists recommend here.)
- 1 and 1/2 tablespoons cracked black pepper
- 2 teaspoons kosher salt
- 5 garlic cloves, finely minced
- 1 (3-pound) sirloin tip roast or bottom round roast, all excess fat removed (leave at room temperature for 15 minutes before roasting)
- 2 cups nonfat sour cream
- 1/2 cup peeled, grated fresh horseradish or prepared horseradish
- 1/4 cup coarse Dijon mustard
Instructions1. Preheat the oven to 400 degrees F. 2. Combine the black pepper, salt, and garlic, and rub all over the roast. Place the meat in a large roasting pan. Roast the meat for about 20 minutes. 3. Reduce the heat to 325 degrees F, and bake for about 50 additional minutes or until a meat thermometer inserted in the roast registers 140 degrees F for medium rare. Cook longer if desired. 4. Remove the roast from the oven. Cover loosely with foil, and let stand for 15-20 minutes. Cut the meat across the grain into thin slices. 5. Combine the ingredients for the horseradish sauce, and serve with the sliced beef.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.