Peppered Beef Roast

[MamaMandee]

Peppered Beef Roast from the Reynolds site!

Peppered Beef Roast

	Reynolds Wrap® Heavy Duty Aluminum Foil
3	to 5 pound beef eye of round roast
1	to 2 tablespoons olive oil
4	teaspoons dried thyme leaves
4	teaspoons coarsely ground black pepper
1	teaspoon garlic salt

PREHEAT oven to 325°F. Line 13x9x2-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set aside. Brush roast with olive oil.

COMBINE thyme, pepper and garlic salt. Sprinkle and rub seasoning over roast, turning to coat evenly. Place roast in foil-lined pan. Cover tightly with a sheet of foil.

BAKE 45 minutes; remove foil cover. CONTINUE BAKING uncovered 30 minutes to 1 1/4 hours longer or until meat thermometer reads 140° F rare, 150° F medium-rare or 160°F medium. Let stand 10 minutes before slicing. Thinly slice roast. Spoon juices over roast, if desired.

Nutrition per 3 oz. cooked serving:/span

Number of Servings: 12-20

Nutrition Information:
(Per Serving)

calories		140
grams fat		5
% calories from fat		36
milligrams cholesterol		55
milligrams sodium		297
grams carbohydrates		1
grams fiber		0
grams protein		20
grams sugar		0

[mrswillie]

I would use the crockpot insteas.