Peppered Beef Roast

Info
Serves: 6

Ingredients

 * 2 – 3 pound beef round roast
 * 2 teaspoons cracked black pepper
 * 2 teaspoons dry mustard
 * 1 large clove garlic, crushed
 * ½ teaspoon ground allspice
 * ½ teaspoon ground red pepper
 * 1 teaspoon vegetable oil

Directions

 * 1) Preheat oven to 350°F.
 * 2) Combine black pepper, mustard, garlic, allspice, and red pepper; stir in oil to form paste. Rub evenly over surface of beef roast.
 * 3) Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover.
 * 4) Roast in 325°F oven approximately 1¾ to 2 hours for medium rare doneness, 2¼ to 2½ hours for medium doneness.
 * 5) Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise about 5°F in temperature to reach 145°F for medium rare doneness; 160°F for medium doneness. Trim excess fat from roast before carving.

Source

 * Beef Round Roast, Frozen, Ready-to-Cook by the US Department of Agriculture, public domain government resource—original source of recipe