Garlic-Herb Crusted Beef Roast : The Marbled Meat Club


Garlic-Herb Crusted Beef Roast

Garlic-Herb Crusted Beef Roast



1 boneless beef Bottom Round Roast, Bottom Round Rump Roast or Top Round Roast (3 to 4 pounds) Salt and ground black pepper

Rub: 2 teaspoons garlic-pepper seasoning 2 teaspoons dried basil leaves, crushed 2 teaspoons dried thyme leaves, crushed 1 teaspoon dried parsley leaves, crushed

No. Servings:

6 to 8 (6-ounce) or 12 to 16 (3-ounce) servings

Cooking time:

1-3/4 to 2-1/4 hours


  1. Preheat oven to 325°F. Combine rub ingredients 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 thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 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.


Nutrition information per serving, using top round roast, 1/6 of recipe: 316 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 143 mg cholesterol; 166 mg sodium; 0 g carbohydrate; 0 g fiber; 54 g protein; 15.7 mg niacin; 0.6 mg vitamin B6; 3.0 mcg vitamin B12; 5.2 mg iron; 62.0 mcg selenium; 9.5 mg zinc; 206.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

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