"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cajun Pepper-Crusted Roast Beef Recipe

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This recipe for Cajun Pepper-Crusted Roast Beef, by , is from CulinArt, 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!

John Gonzales


6 cloves garlic divided, see recipe
2 tablespoons olive oil blend
2 tablespoons soy sauce
1 tablespoon salt or to taste
2 tablespoons black pepper or to taste
1 teaspoon oregano leaves
1 teaspoon basil leaves
2 teaspoons paprika
3 pounds beef top round R-T-C

Slice half the garlic into slivers. Make several 1-inch-deep cuts in the top and bottom of
the roast and insert a thin slice of garlic in each cut
Mince the remaining garlic and combine with the olive oil, soy sauce, salt, pepper,
oregano, basil, and paprika to form a spice rub.
Rub the roast all over with the spice rub. Cover and marinate in refrigerator for 2 hours.
Roast in medium oven until desired doneness. Let stand in a warm place (140 degrees)
for at least 1/2 hour before serving.
Serving Ideas: Roast with the Cajun "Trinity" of vegetables - Onion, Celery, Green
Peppers and serve some of these vegetables with the roast.
Use this beef to create a “Roast Beef Po’ Boy Sandwich”: 1 x 6-inch piece of French
bread, split open, spread with mayonnaise, top with thinly-sliced roast beef, shredded
lettuce, sliced tomatoes and (at customer request) some roast beef gravy!

Number Of Servings:
Number Of Servings:




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