Satisfy your taste buds with this deeply flavorful espresso and paprika-rubbed roast recipe.
Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan.
Roast beef in 350°F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 314 Calories; 163.8 Calories from fat; 18.2g Total Fat (6.8 g Saturated Fat; 0.7 g Trans Fat; 0.9 g Polyunsaturated Fat; 8.8 g Monounsaturated Fat;) 83 mg Cholesterol; 917 mg Sodium; 15 g Total Carbohydrate; 1.69 g Dietary Fiber; 24 g Protein; 3.3 mg Iron; 474 mg Potassium; 4 mg NE Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 9.1 mg Zinc; 32.8 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.