Roast Beef and Onions

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Photo by Con Poulos
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 404 calories
    • Calories 49% calories from fat
    • Fat 22 g
    • Cholesterol 134 mg
    • Sodium 511 mg
    • Protein 45 g
    • Carbohydrate 4 g
    • Sugar 1 g
    • Fiber 1 g

Ingredients

  1. Check 4 small onions, quartered
  2. Check 1tablespoon olive oil
  3. Check kosher salt and black pepper
  4. Check 14-pound boneless rib or rump roast

Directions

  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.
  2. Roast the beef to the desired doneness, 65 to 80 minutes for medium-rare (remove from oven when the internal temperature registers 125° F).
  3. 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.