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

A quick rub with staple seasonings give this lean roast a delicious flavor. As the beef cooks, whip up your favorite side dishes and you can feed a crowd!

Cook Time: 2 hrs 15 mins

Servings: 12

Ingredients: 6

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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

158 Calories

0 %*

2g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

4.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.