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1
Preheat the oven to 350F.
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2
Lightly spray a roasting pan with olive oil spray.
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3
Set aside.
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4
Rub the beef on all sides with the oil.
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5
Sprinkle with the Chili Powder.
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6
Using your fingertips, gently press the Chili Powder so it adheres to the beef.
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7
Transfer the beef to the roasting pan.
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8
Put the onion, carrots, and celery around the beef.
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9
In a small bowl, stir together the wine and Worcestershire sauce.
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10
Pour over the beef.
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11
Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness.
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12
If the beef begins to dry out during cooking, baste with additional wine.
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13
Dont use the drippings for basting.
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14
Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices.
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15
Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking.
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16
Thinly slice the beef.
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17
Arrange on a platter.
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18
Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat.
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19
Stir the salt into the pan juices.
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20
Spoon over the sliced beef.
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21
Use a meat thermometer or an instant-read thermometer to determine the internal temperature.
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22
To be safe, cook beef to at least 160F.
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23
For well-done, cook to 170F.
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24
A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices.
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25
Pour all the pan juices into the separator.
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26
After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout.
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27
Discard what remains in the separator.
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28
(Per serving)
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29
Calories: 178
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30
Total fat: 5.0g
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31
Saturated: 1.5g
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32
Trans: 0.0g
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33
Polyunsaturated: 0.5g
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34
Monounsaturated: 3.0g
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35
Cholesterol: 63mg
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36
Sodium: 110mg
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37
Carbohydrates: 2g
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38
Fiber: 1g
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39
Sugars: 1g
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40
Protein: 28g
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41
Calcium: 12mg
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42
Potassium: 255mg
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43
3 lean meat
