Garlic-Herb Crusted Beef Roast

Source: Beef It's What's for Dinner

Servings: 6-8
Prep Time: 5-10 minutes
Cook Time: 1 1/2-2 hours
Total Time: 2-2 1/2 hours

Ingredients:

• 1 boneless beef round rump rast or beef bottom round roast (3-4 lbs.)
• salt and ground black pepper
• 2 t. garlic-pepper seasoning
• 2 t. dried basil leaves, crushed
• 2 t. dried thyme leaves, crushed
• 1 t. dried parsley leaves, crushed

Directions:

1. Heat oven to 325 F. Combine seasonings in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickees past of beef, not resting in fat. Do not add water or cover. Roast in 325 F oven 1 1/2 to 2 hours for medium rare doneness.
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.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

Comments:

Another meat recipe. . .and no slow cooker this time, either! A real oven roast. We loved the taste of the seasonings and how juicy it was. We've made it a few times since I discovered it in December; we just made it last Sunday for Mum's birthday dinner, and I figured I better post it!

A couple items to note:

• We like our meat on the rare side, but we even thought it was a little too pink; we cooked it for closer to 2 hours and 15 minutes.
• I don't even own a meat thermometer, so we just cut into the roast to make sure the color looked good.