Easy Beef Roast
Introduction
Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
Ingredients
1 2 1/2-pound top round beef roast
1 t cracked black pepper
1 t cracked black pepper
Directions
1. Preheat the oven to 400° F. Remove meat from the refrigerator; allow to stand at room temperature for 20 minutes.
2. Pat meat dry with paper towels to remove any moisture. Sprinkle and then rub the pepper over the meat.
3. Place a cast-iron skillet or heavy ovenproof sauté pan over moderate heat. Do not add cooking spray or any oil to the pan. Sear the meat on all sides, then move the pan to the oven.
4. Immediately reduce the oven temperature to 350° F and roast until the internal temperature reaches 125° F, about 50 minutes. Remove the meat from the oven, cover loosely with foil, and
let stand for 10 minutes before carving into thin slices.
2. Pat meat dry with paper towels to remove any moisture. Sprinkle and then rub the pepper over the meat.
3. Place a cast-iron skillet or heavy ovenproof sauté pan over moderate heat. Do not add cooking spray or any oil to the pan. Sear the meat on all sides, then move the pan to the oven.
4. Immediately reduce the oven temperature to 350° F and roast until the internal temperature reaches 125° F, about 50 minutes. Remove the meat from the oven, cover loosely with foil, and
let stand for 10 minutes before carving into thin slices.
Number of Servings: 12
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