Peppered Roast Beef

140 minutes Prep: 20 minutes Cook: 120 minutes

1587 calories per serving view nutrition facts

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Ingredients

5	pounds	beef	eye of round
3	each	garlic cloves	slivered
1	x	black pepper	coarsely

Directions

Heat oven to 500*.

With a sharp, pointed knife make inch-deep incisions all over roast; insert garlic slivers in slits so that they disappear into the meat.

Sprinkle meat all over with the pepper and place fat side up in a roasting pan.

Roast meat, allowing 7 minutes per pound for medium-rare.

Turn off heat and leave roast in oven 2 hours longer WITHOUT OPENING OVEN DOOR.

Finished roast will be brown and crisp on the outside and pink throughout the inside.

Serve warm or chill several hours. Cut in very thin slices to serve.

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Nutrition Facts

Serving Size 574g

Amount per Serving

Calories 1587 59% of calories from fat

	% Daily Value*
Total Fat 103.0g	159%
Saturated Fat 41.0g	204%
Trans Fat 0.0g
Cholesterol 488mg	163%
Sodium 359mg	15%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 152.0g	303%

Vitamin A	0%		Vitamin C	4%
Calcium	6%		Iron	86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

New Orleans Pizza

This easy recipe turns out so beautifully - like something from a restaurant. I used a homemade crust - very thin and it was spectacular. Definitely different. My husband loved it but thought it would be better as an appetizer.

Reviewed by Ty