100% Grass-Fed eye round roast beef simply cooked to perfection! This one-pan recipe makes 6 meals and keeps the dishes to a minimum. Paleo. Gluten-Free.
Course: Lunch, Main Dish
Keyword: Beef, Meal Prep
1tbsp.brown sugaror coconut sugar
1tbsp.ground chipotle chile pepper
salt & pepperto taste
2.5pound eye round roast
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Mix brown sugar, chipotle chile pepper, paprika, and cumin powder in a small bowl. Mix well and set aside.
Generously sprinkle salt over all sides of the eye round roast.
Toss onion, brussels sprouts, and potato in a large bowl with 1 tablespoon oil, salt, and black pepper.
Heat the remaining 2 tablespoons of oil in a medium skillet over high heat until hot. Add the roast, turning occasionally, until all the sides turn golden brown, about 8 minutes. Transfer onto the lined baking sheet and sprinkle the mixed chipotle powder on all sides.
Spread the vegetables onto the same baking sheet around the roast.
Bake for 25 minutes, until the vegetables are cooked through. Remove the baking sheet from the oven and transfer the vegetables to a plate. Return the roast to the oven and continue roasting for another 15 minutes, until a thermometer inserted into the middle registers 130°F for medium doneness.
Rest the roast on a big plate for 10 minutes before slicing (the internal temperature will continue to rise).
Serve with the roast vegetables or arrange in meal prep containers for later.
Nutrition for 1 out of 6 servings:
45g Protein, 14g Fat, 14g Carbs