Recipe: Garlic-Herb Crusted Beef Roast (using beef round rump or bottom round roast)

GARLIC-HERB CRUSTED BEEF ROAST

1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
Salt and ground black pepper
FOR THE GARLIC-HERB RUB:
2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed

Heat oven to 325 degrees F.

Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Roast in 325 degrees F oven 1 1/2 to 2 hours for medium rare doneness.

Remove roast when meat thermometer registers 135 degrees 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 degrees F to reach 145 degrees F for medium rare.)

Carve roast into thin slices; season with salt and black pepper, as desired.

Servings: 6-8
Source: Cattlemen's Beef Board