Description
A savory dish featuring tender rosemary beef roast served over creamy cheesy polenta.
Ingredients
Scale
- 3 lbs beef roast
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup polenta
- 2 cups water
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the chopped rosemary, minced garlic, olive oil, salt, and pepper.
- Rub the mixture all over the beef roast.
- Place the roast in a roasting pan and pour the beef broth around it.
- Roast in the oven for about 2 hours, or until the internal temperature reaches 145°F (63°C).
- While the roast is cooking, bring 2 cups of water to a boil in a saucepan.
- Slowly whisk in the polenta and cook for about 5 minutes, stirring constantly.
- Stir in the grated Parmesan cheese until melted and creamy.
- Once the roast is done, let it rest for 10 minutes before slicing.
- Serve the sliced beef roast over the cheesy polenta.
Notes
- For extra flavor, marinate the beef roast overnight.
- Adjust the amount of cheese in the polenta according to your taste.
- Leftover roast can be used in sandwiches or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg