Wine & Dine: 'All American Roast Beef'

Wine & Dine: 'All American Roast Beef'

This week, Kris Allen This week, is serving up a scrumptious Recipe for Roast Beef and an outstanding Cabernet Sauvignon. Cheers!
Sunday’s All-American Roast Beef

Yield: 6 to 8 servings

Ingredients:
One (3-4 pound) boneless beef bottom round roast
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried basil, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parley, crushed
1 teaspoon black pepper


Instructions:
Place roast on a rack in a shallow roasting pan. In a small bowl, combine dry ingredients until mixed well. Rub combine seasonings onto all surfaces of
roast. Roast at 325 degrees F. for 1 1/2 hours to 2 hours or until medium rare doneness. Use a meat thermometer to determine doneness. Remove meat
when it reaches internal temperature of 135 degrees F to yield a medium rare roast. Transfer roast to carving board; tent loosely with foil. Let stand 15-
20 minutes to rest.

Carve roast into thin slices and serve.

Page: [[$index + 1]]
comments powered by Disqus