Peppered Roast Beef
I let the roast sit at room temperature 20-30 minutes before placing in the oven. Also, make sure the oven heats up to 500 for a good 20 minutes before roasting meat.
Yield
12 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef
eye of round |
|
| 3 |
garlic cloves
slivered |
|
|
|
black pepper
coarsely |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef
eye of round |
|
| 3 | each |
garlic cloves
slivered |
|
| 1 | x |
black pepper
coarsely |
*
|
Directions
Heat oven to 500 F degree. With a sharp, pointed knife make inch-deep incisions all over roast; insert garlic slivers in slits so that they disappear into the meat.
Sprinkle meat all over with the pepper and place fat side up in a roasting pan. Roast meat, allowing 7 minutes per pound for medium-rare.
Turn off heat and leave roast in oven 2 hours longer WITHOUT OPENING OVEN DOOR. Finished roast will be brown and crisp on the outside and pink throughout the inside.
Serve warm or chill several hours. Cut in very thin slices to serve.
