¼cupvegetable brothfrom roasted vegetables is best
3tablespoonsolive oil
1tablespoonred wine vinegar
1tablespoonWorcestershire sauce
2tablespoonsof reserved dry rub
2teaspoonsKetose Sweet
Instructions
Preheat oven to 400F degrees.
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.
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.
Meanwhile, drizzle remaining tablespoons olive oil over vegetables and spread them out on a large, rimmed baking sheet.
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.
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.
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.
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,
Toss veggies with about half of this sauce and then use the remainder to serve with the beef.
Transfer roast to platter, slice across the grain and surround with the dressed vegetables.