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Herb-Pepper Rubbed Beef

A zesty rub can take meat to new flavor heights. Using coarse kosher or sea salt rather than regular salt in the rub helps keep it lower in sodium. Another time, use the rub on pork tenderloin or chicken breasts.

SERVINGS: 10 to 12 servings

CARB GRAMS PER SERVING: 0

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Nutrition Facts Per Serving:

Servings: 10 to 12 servings
Calories170
Total Fat (g)4
Saturated Fat (g)1
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)0
Cholesterol (mg)56
Sodium (mg)275
Carbohydrate (g)0
Total Sugar (g)0
Fiber (g)0
Protein (g)31
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)3
Iron (DV%)15

Diabetic Exchanges

Very Lean Meat (d.e.)4.5

1	3- to 3-1/2-poundbeef eye of round roast
	Nonstick cooking spray
1	teaspoonkosher salt or sea salt
1	teaspoondried Italian seasoning, crushed
1	teaspoondried sage, crushed
2	clovesgarlic, minced
1/2	teaspooncracked black pepper
1/4	teaspooncrushed red pepper
	Garlic cloves and/or fresh herb (optional)

1. Preheat oven to 325°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°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°F. Thinly slice meat to serve. If desired, garnish with garlic cloves and/or fresh herb.

Test Kitchen Tip: Slice any leftover meat and use to make sandwiches the next day.