Garlic-Herb Crusted Beef Roast

A quick rub with staple seasonings give this lean roast a delicious flavor. As the beef cooks, whip up your favorite side dishes and you can feed a crowd!

  • 2 hrs
    15 min
  • 8
    SERVINGS
  • 320
    Cal
  • 54 g
    Protein

Ingredients:

  • 1 boneless beef Bottom Round Roast, Bottom Round Rump Roast or Top Round Roast (3 to 4 pounds)
  • Salt and 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

Cooking:

  1. Preheat 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. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 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.

316 CALORIES

0 % *

3g SAT FAT

0 % DV **

54g PROTEIN

0 % DV

5.2 mg IRON

0 % DV

9.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using top round roast/ 1/6 of recipe (6 oz): 316 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 143 mg Cholesterol; 166 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 54 g Protein; 5.2 mg Iron; 15.7 mg Niacin; 0.6 mg Vitamin B6; 3 mcg Vitamin B12; 9.5 mg Zinc; 62 mcg Selenium; 206.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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