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Ribeye Roast

Prep time: 15 minutes
Cook time: 1 hour, 55 minutes

Ingredients
5 cloves garlic, minced
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground pepper
1 tablespoon olive oil
1 (4 to 5 pound) Laura’s Lean Boneless Ribeye Roast
1 (14 ounce) can low-salt fat-free beef broth

Directions
1. Rub roast with oil, and then rub with garlic, salt, and pepper. Place on a rack in a shallow roasting pan with beef broth.
2. Bake, uncovered, at 425°F for 10 minutes. Reduce temperature to 325°F and bake 1 hour and 45 minutes (basting occasionally) or until meat thermometer registers 145°F (medium rare).

Makes 10 servings.

Cooking Tip: After you take the roast out of the oven, ensure that it stays moist and juicy, by covering it with foil and letting it rest for 15 minutes before carving. This allows natural juices to seep back into the center, and also makes carving easier because slices are less likely to fall apart.

Nutritional Analysis Per Serving
CALORIES 299 (47% from fat); FAT 16g (sat 6.0g); PROTEIN 39g; CARB 1g; FIBER 0g; CHOL 96mg; IRON 3mg; SODIUM 936mg

Diabetic Exchanges: 5 lean meat, 1 fat