Peppered Beef Roast from the Reynolds site!
Peppered Beef Roast
Reynolds Wrap® Heavy Duty Aluminum Foil
to 5 pound beef eye of round roast
to 2 tablespoons olive oil
teaspoons dried thyme leaves
teaspoons coarsely ground black pepper
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
|% calories from fat||36|