I just put this into the oven. Won't eat it tonight - will have it
later in the week.

The recipe is from <www.beefitswhatsfordinner.com>. :-)

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

Rub:
2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed
Instructions:
1. Heat 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, 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.
Makes 6 to 8 servings.

Nutrition information per serving (1/6 of recipe): 203 calories; 7
g fat (2 g saturated fat; 3 g monounsaturated fat); 92 mg cholesterol;
186 mg sodium; 0.5 g carbohydrate; 0.4 g fiber; 35 g protein; 6.2 mg
niacin; 0.5 mg vitamin B6; 1.9 mcg vitamin B12; 3.4 mg iron; 39.0 mcg
selenium; 5.9 mg zinc.

FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Feb 20, 6:27�pm, Melba's Jammin' >
wrote:
> I just put this into the oven. *Won't eat it tonight - will have it
> later in the week.
>
> The recipe is from <www.beefitswhatsfordinner.com>. * :-)
>
> 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
>
> Rub:
> 2 * * teaspoons garlic-pepper seasoning
> 2 * * teaspoons dried basil leaves, crushed
> 2 * * teaspoons dried thyme leaves, crushed
> 1 * * teaspoon dried parsley leaves, crushed
> * * * Instructions:
> 1. * * * Heat 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, 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.

Looks substantial and basic, will make nice open faced sammiches...
just need gravy. When I make bottom round I always remove that weird
chunk of gristle and whatever silver skin is present, then tie it in a
couple three places to even it up. For salt I like to use penzeys
celery salt... better is their English prime rib seasoning. I woulda
stuck it into a 400�F oven and then after ten minutes turned it down
to 325�F., adds a bit more browning. Shoulda put a big tray full of
oiled spud wedges to bake along... stick em on the very top rack, it's
hotter up there. Barb's bottom's round.... yum! LOL

Sheldon

On Feb 20, 3:27 pm, Melba's Jammin' >
wrote:
> I just put this into the oven. Won't eat it tonight - will have it
> later in the week.
Sounds very good, Barb. On Saturday I put a pork rolled roast in my
Nesco, using the roasting rack. I merely rubbed the meat all over
with Penzeys Bavarian, set the roaster on high (with fan) for 45
minutes, then turned it down with the fan off. At that time I also
placed carrots and potatoes around the meat, lightly salted and
peppered those, as well as put a thermometer into the meat so as to
keep an eye out for 170F degrees. Hah! My first check to see if the
veggies were done and the meat at temp found the spuds and carrots
perfectly done, but the roast was at 185.

The meat was very good, and also juicy enough; the drippings made a
great gravy, but I've also put a note inside the now shelved Nesco
that simply says "Believe in far less cooking time!!!" Every time
I've used that roaster the meal has been as good as intended, likely
because of the round-sides heating element and being enclosed with or
without the fan, but I'm sure things could have been "over the top" in
flavor and juicyness if I'd trusted in it's shorter cooking time!

....Picky

In article .com>,
"Sheldon" > wrote:

> On Feb 20, 6:27�pm, Melba's Jammin' >
> wrote:
> > I just put this into the oven. *Won't eat it tonight - will have it
> > later in the week.
> >
> > The recipe is from <www.beefitswhatsfordinner.com>. * :-)
> >
> > Garlic-Herb Crusted Beef Roast
> >
> > 1 * * boneless beef round rump roast or beef bottom round roast (3 to 4
> > pounds)

(particulars snipped)
>
> Looks substantial and basic, will make nice open faced sammiches...
> just need gravy. When I make bottom round I always remove that weird
> chunk of gristle and whatever silver skin is present, then tie it in a
> couple three places to even it up. For salt I like to use penzeys
> celery salt... better is their English prime rib seasoning. I woulda
> stuck it into a 400�F oven and then after ten minutes turned it down
> to 325�F., adds a bit more browning. Shoulda put a big tray full of
> oiled spud wedges to bake along... stick em on the very top rack, it's
> hotter up there. Barb's bottom's round.... yum! LOL
>
> Sheldon

Meat looks good. A titch more done than I'd've preferred, but it's not
ruint. '-) I left the fat layer on for roasting but trimmed it when it
came from the oven. I'll slice it thinly for sandwiches for us and for
friends later * something along the lines of a French Dip Sandwich, I'm
thinking. Small Child and her mother are coming for a visit. Grandpa's
going to babysit while Beck and I go to a classy party together. No
potatoes, Sheldon; I'm thinking I want those fresh, not reheated.

The Widow Dorothy came over for dinner * we had tacos with the fresh
flour torts I brought home from Sunny Eggo. Sure are different than
commercially made torts.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
Melba's Jammin' > wrote:

> I just put this into the oven. Won't eat it tonight - will have it
> later in the week.
>
> The recipe is from <www.beefitswhatsfordinner.com>. :-)
>
> Garlic-Herb Crusted Beef Roast
>
> 1 boneless beef round rump roast or beef bottom round roast (3 to 4
> pounds)
(particulars snipped)

Small Child is visiting and yesterday (Friday) we made buns -- sort of
like a small hoagie * from plain white bread dough. I bought her her
own rolling pin in San Diego last week and she handles it like a champ.
Lunch today was French Dip sandwiches because that's what her mama
loves. I sliced the roast beast very thinly, piled it on the rolls, and
we dipped the sandwiches into broth made from Penzeys Beef Soup Base.
Dang, I wish it weren't so bloody expensive!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
>*I sliced the roast beast very thinly, piled it on the rolls, and
> we dipped the sandwiches into broth made from Penzeys Beef Soup Base. *
> Dang, I wish it weren't so bloody expensive! *

Goya.

In article . com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> >*I sliced the roast beast very thinly, piled it on the rolls, and
> > we dipped the sandwiches into broth made from Penzeys Beef Soup Base. *
> > Dang, I wish it weren't so bloody expensive! *
>
> Goya.

I'll keep an eye out for it. Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor