Larry's Market Recipes
https://www.larrysbaraga.com/Recipes/Detail/5776/
Garlic Herb Crusted Beef Roast
Customer Rating:
1 Ratings 0 Comments
Yield: 6 to 8 servings
Ingredients
| 3 to | 4 lb. | boneless beef round rump roast | |
|
|
|||
| salt | |||
|
|
|||
| ground black pepper | |||
|
|
|||
| Rub: | |||
| 2 | teaspoons | garlic pepper seasoning | |
|
|
|||
| 2 | teaspoons | dried basil leaves, crushed | |
|
|
|||
| 2 | teaspoons | dried thyme leaves, crushed | |
|
|
|||
| 1 | teaspoon | dried parsley leaves, crushed | |
|
|
|||
Nutrition Facts
Yield: 6 to 8 servings
Approximate Nutrient Content per serving:
| Calories: | 203 | |
| Calories From Fat: | 63 | |
| Total Fat: | 7g | |
| Saturated Fat: | 2g | |
| Cholesterol: | 92mg | |
| Sodium: | 186mg | |
| Total Carbohydrates: | .5g | |
| Protein: | 35g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
1. Heat oven to 325 F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast 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. Roast in 325 F. oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135 F. for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 F. to reach 145 F. for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.
Source: Cattlemen's Beef Board
Please note that some ingredients and brands may not be available in every store.
Larry's Market Recipes
https://www.larrysbaraga.com/Recipes/Detail/5776/
Be the first to comment on this recipe!
Add a Comment Login