Hate to boast, but this roast is the best. Bragging rights deserved though, this Pearl Onion & Mushroom Roast Beef with Sweet Black Pepper Sauce is both a special occasion superstar (think keto holiday and paleo holiday) and weekday wonder that even a newbie “roaster” can pull off with ease. 

Some of the “whoohoos” include a sub-30-minute cooking time, about 25g grams protein per 3-oz serving, wonderous roasted veggies on the side, and a sweet-spicy dry rub and sauce have no added sugar. We’re talking keto-friendly, paleo-friendly, and low-carb friendly. Heck, this easy roast recipe is just FRIENDLY, so invite friends, family or neighbors over to dine! Get the Pearl Onion & Mushroom Roast Beef with Sweet Black Pepper Sauce now: 

If you’ve never made a roast before, there is nothing to fear. Actually, it’s easier than scrambling eggs, in my opinion! You are going to love this Pearl Onion & Mushroom Roast Beef with Sweet Black Pepper Sauce, it’s so NEXT LEVEL but easy enough for any level!

After mixing up a dry rub and crusting it all over the uncooked roast, all you do for meaty success on this 30 minute beef recipe is sit back and wait for it to hit the proper internal temperature. The best way is to use an instant-read thermometer stuck halfway down into the thickest part of the roast.

Roasting vegetables is also a no-brainer. Thawed frozen pearl onions are the way to go – they are easier to locate in the market than fresh and also don’t require tedious peeling. Grape tomatoes get dumped right on the baking sheet and the “hardest” thing about roasting these veggies is slicing the mushrooms in half – oh boy!

The veggies are dressed in a Sweet Black Pepper Sauce that is based off the dry rub used in on the beef. In fact, a couple tablespoons of the dry rub are reserved and used with a few liquid ingredients for the sauce – how easy is that?! Trust me, it’s easy-peasy.

To keep my dry rub and Sweet Black Pepper Sauce as low carb as possible, I knew I didn’t want to use the brown sugar found in most bottled spicy-sweet dressings, marinades and rubs on the market. Instead, I whipped up a sugar-free alternative using KetoseSweet+, a clean, natural sweetener that is a blend of allulose, monk fruit and stevia – there is no weird after tastes, it measures out the same as traditional sugar (cup-for-a-cup), and has only 1 calorie per teaspoon serving.

I’m sure y’all know my beef-loving ways by now and that Pearl Onion & Mushroom Roast Beef with Sweet Black Pepper Sauce isn’t my first rodeo with a roast.  Here are two other simple, traditional roast beef recipes I like.

• Easy Beef Tenderloin and Root Veggies
• How To Roast Beef Tenderloin

Are you a roaster or would you rather grill? What main dish will I find on your holiday table? Do you make the same thing every year, or like to mix it up now and then? Favorite veggie to roast? Please share in the comments – XOXO, Jennifer

Disclaimer: This post is sponsored as part of a Blogger’s Challenge for KetoseSweet. 

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Pearl Onion & Mushroom Roast Beef with Sweet Black Pepper Sauce

Prep Time

10 mins

Cook Time

25 mins

Resting time

10 mins

Total Time

35 mins

 

Servings: 8 servings

Ingredients

For Dry Rub:

• 1/4 cup KetoseSweet+ natural sugar substitute
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 1 tablespoon paprika.
• 1 teaspoon cayenne pepper.
• 4 teaspoons garlic powder.
• 4 teaspoons sea salt.
• ¼ cup dehydrated minced onions
• ¼ cup freshly ground black pepper

For Roast and Veggies:

• 1 2- lb. approx. boneless beef roast (like top sirloin, tenderloin, strip loin)
• 2 tablespoons cup olive oil, divided
• 1- pint cremini mushrooms, halved
• 1- pint grape tomatoes
• 14- oz. bag frozen pearl onions, thawed

For dressing:

• ¼ cup vegetable broth from roasted vegetables is best
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons of reserved dry rub
• 2 teaspoons Ketose Sweet

Instructions

1. Preheat oven to 400F degrees.
2. For rub, mix together sugar substitute, thyme, parsley, paprika, cayenne pepper, garlic powder, sea salt, and black pepper in small bowl. Important: Remove two tablespoon of rub mixture and set aside for use later with the sauce.
3. Pat roast dry and rub with one tablespoon of the olive oil. Generously coat all sides and ends of roast with the dry rub, patting down to help adhere.
4. Meanwhile, drizzle remaining tablespoons olive oil over vegetables and spread them out on a large, rimmed baking sheet.
5. Place roast on a wire rack in roasting pan and place in center of 400 F oven. Cook for approximately 25 minutes or until instant-read thermometer reads 125F degrees (for ultimately medium-rare) Cook time can vary by cut of meat, oven type and amount of food in the oven space.
6. At the same time, roast veggies either next to roast pan or in a separate oven for 25 minutes, stirring up halfway through for even cooking.
7. Remove roast from oven, tent with foil and let “rest” in roasting pan on counter for 5 to 10 minutes before slicing. At this time, the internal temperature should also rise to about 135F degrees for a true medium-rare.
8. Also remove veggies from oven and pour off ¼ cup of the “veggie” juices from pan into a large bowl. If you can’t get the entire 1/4 cup, supplement the remainder with water. Whisk in olive oil, red wine vinegar, Worcestershire sauce, the reserved 2 tablespoons of dry rub, and two additional teaspoons of KetoseSweet,
9. Toss veggies with about half of this sauce and then use the remainder to serve with the beef.
10. Transfer roast to platter, slice across the grain and surround with the dressed vegetables.