Recipe courtesy of Rose George
Save Recipe Print
Total:
2 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
2 hr
Yield:
6 to 7 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 300 degrees F.

Combine all the seasoning ingredients in a medium jar.

Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

Cook's Note

1 1/2 to 2 hours (rare) 140 degrees F for medium, 160 degrees F for well. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

All American Beef Taco

Recipe courtesy of Alton Brown

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Browse Reviews By Keyword