Herb-Pepper Rubbed Beef


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
- Very Lean Meat (d.e.)4.5
Diabetic Exchanges
| 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.
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