Description
A delicious twist on the traditional Spanferkel, this beef roast version offers a unique flavor profile while maintaining the essence of the classic dish.
Ingredients
Scale
- 5 lbs beef roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 onion, quartered
- 2 carrots, chopped
- 2 stalks celery, chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Rub the beef roast with olive oil, garlic, rosemary, salt, and pepper.
- Place the roast in a roasting pan and surround it with onion, carrots, and celery.
- Pour the beef broth and Worcestershire sauce over the roast.
- Cover the pan with aluminum foil and roast in the oven for 3-4 hours, or until the meat is tender.
- Remove the foil for the last 30 minutes to allow the roast to brown.
- Let the roast rest for 15 minutes before slicing and serving.
Notes
- For a spicier version, add red pepper flakes to the rub.
- Serve with your favorite sides like mashed potatoes or roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg