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1 tablespoon olive oil
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
pinch of ground cloves
1 medium onion, thinly sliced
1 bay leaf
1 boneless beef sirloin or rib-eye roast(2-1/2lb)
1/4 teaspoon salt
2 cans (14-1/2 oz each) beef broth
1. In a large glass bowl, mix oil, vinegar, Worcestershire, thyme, pepper, and cloves. Stir in onion and bay leaf. Add beef and turn to coat. Cover and refrigerate 5 hours or up to 24 hours, turning beef once or twice.
2. Preheat oven to 500F. Coat 8" or 10" roasting pan or heavy, ovenproof skillet with cooking spray.
3. Sprinkle salt over beef and place, along with marinade, in pan, fat side up. Roast 5 minutes. Reduce heat to 325F and pour 1-1/2 cups of the broth around beef.
4. Cook until meat thermometer registers 160F for medium, 1-1/4 to 1-1/2 hours, adding more broth if liquid drops to less than 1/2". Remove from oven, discard bay leave, and let rest 15 minutes before carving.
5. Thinly slice and serve with onion and pan juices.
This recipe taken from Prevention Guide's Low Carb Holiday Recipes.
Per Serving: 329 cal, 44g pro, 14g fat, 5g sat fat, 128mg chol, 0g fiber, 468mg sodium
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