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