Garlic Herb-Crusted Beef Roast

Name: Garlic Herb-Crusted Beef Roast
Total time: 2 h 15 min
Yield: 12
Cuisine: American
Ingredients: Top Round Roast; Salt and pepper; garlic-pepper seasoning; dried basil; dried thyme leaves; dried parsley leaves

2 HRS 15 MINS

Time to Cook

12

Servings

6

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Round Roast
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

Preparation

Step 1

Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
Step 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.
Step 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.)
Step 4

Carve roast into thin slices; season with salt and black pepper, as desired.

Nutrition Information

Nutrition information per serving, using top round roast, 1/12 of recipe (3 oz): 158 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 71 mg Cholesterol; 83 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 27 g Protein; 2.6 mg Iron; 7.9 mg NE Niacin; 0.4 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 4.7 mg Zinc; 31 mcg Selenium; 103.3 mg Choline.

Nutrition Tip

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

Filed Under:

Pot Roast / Comfort Foods

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