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ShareHerb-Pepper Rubbed Beef
Nutrition Facts Per Serving:
- Servings Per Recipe: 10
- Calories: 170
- Protein(gm): 31
- Fat, total(gm): 4
- Cholesterol(mg): 56
- Saturated fat(gm): 1
- Monosaturated fat(gm): 2
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 9
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 16
- Cobalamin (Vit. B12)(µg): 2
- Sodium(mg): 275
- Potassium(mg): 492
- Calcium(DV %): 30
- Iron(DV %): 3
- Very Lean Meat(d.e): 5
Diabetic Exchanges
- 1 3 - 3 1/2 pound beef eye of round roast
- Nonstick cooking spray
- 1 teaspoon kosher salt or sea salt
- 1 teaspoon dried Italian seasoning, crushed
- 1 teaspoon dried sage, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon crushed red pepper
- Garlic cloves and/or fresh herb (optional)
1. Preheat oven to 325 degrees F. Trim the fat from roast. Lightly coat roast with nonstick cooking spray. In a small bowl, combine kosher salt, Italian seasoning, sage, minced garlic, black pepper, and crushed red pepper. Sprinkle the herb mixture evenly over all sides of the meat; rub in with your fingers.
2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1-3/4 to 2 hours or until thermometer registers 135 degrees F (it is not recommended to roast an eye of round roast past medium-rare doneness).
3. Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145 degrees F. Thinly slice meat to serve. If desired, garnish with garlic cloves and/or fresh herb.
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Slice any leftover meat and use to make sandwiches the next day.
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