Inside the Kitchen

Your guide to creating meal magic every day - from cooking to baking to entertaining for any occasion.

Group Home

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

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
by on Oct. 2, 2012 at 2:35 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-1):
mrswillie
by Silver Member on Oct. 3, 2012 at 6:45 AM

I would use the crockpot insteas.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Advertisement Advertisement
close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN