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Peppered Beef Roast

Posted by on Oct. 2, 2012 at 2:35 PM
  • 1 Replies

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

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
by on Oct. 2, 2012 at 2:35 PM
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Replies (1-1):
by Silver Member on Oct. 3, 2012 at 6:45 AM

I would use the crockpot insteas.

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