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Peppered Beef Roast Recipe

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This recipe for Peppered Beef Roast is from Archambeau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ½- to 5-pound beef round tip roast (cap off)
Seasoning:
2 tsp dry mustard
2 tsp cracked black pepper
1 large clove garlic, crushed
1 tsp vegetable oil
½ tsp ground allspice
½ tsp ground red pepper
Directions:
Directions:
Heat oven to 325°. Combine seasoning ingredients; press evenly into surface of beef roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast in 325° oven. Allow approx. 30-35 min per pound for medium-rare to medium. Remove roast when meat thermometer registers 140° for medium-rare; 155° for medium. Let roast stand 15 min. (the thermometer will continue to rise about 5° to reach 145° for medium-rare, 160° for medium.) Trim fat from roast, if necessary. Carve roast into thin slices.

 

 

 

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