Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3 to 4 lb) boneless beef round rump roast or beef bottom round roast | ||
| Salt and ground black pepper, to taste | ||
| Rub: | ||
| 2 tsp. garlic-pepper seasoning | ||
| 2 tsp. crushed dried basil leaves | ||
| 2 tsp. crushed dried thyme leaves | ||
| 1 tsp. crushed dried parsley leaves |
Directions
- Heat oven to 325 degrees. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
- 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-degree oven 1-1/2 to 2 hours for medium-rare doneness.
- Remove roast when meat thermometer registers 135 degrees 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 degrees to reach 145 degrees for medium rare.)
- Carve roast into thin slices; season with salt and black pepper, as desired.
Recipe Source:
www.beefitswhatsfordinner.com