I'm not a huge beef eater, but I love the smell of a roast in the oven. I served this roast with Smashed Potatoes and oven-roasted carrots. YUM!
3 lb. top round roast
Seasonings:
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1 TB Herbs de Provence
1/2 tsp. ground red pepper
1 tsp. olive oil
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1 TB Herbs de Provence
1/2 tsp. ground red pepper
1 tsp. olive oil
Preheat oven to 325°F.
In a small bowl, combine ingredients and rub onto the roast.
Place roast fat side up, in a 9x 13 pan and add 1/4 inch of water.
Cook in in the oven for about 2 1/2 hours. For medium-rare, the internal temperature should be 140°F. For medium, it should be 155°F.
Remove roast from oven and tent with foil. Let sit for 15 mins before carving.
Place roast fat side up, in a 9x 13 pan and add 1/4 inch of water.
Cook in in the oven for about 2 1/2 hours. For medium-rare, the internal temperature should be 140°F. For medium, it should be 155°F.
Remove roast from oven and tent with foil. Let sit for 15 mins before carving.
2 comments:
The smell of roast beef in the oven to this day reminds me of Sunday "supper" after church.
That roast beef looks like it is cooked PERFECTLY. Yum. Those potatoes look amazing, too.
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