Pepper-Coated Roast Beef with Red Pepper-Basil Butter

140 minutes Prep: 70 minutes Cook: 55 minutes

336 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

4	pounds	beef eye of round roast	left at room temperature for 1 hour
1/3	cup	dijon mustard
3	tablespoons	black pepper	coarsely ground

Red pepperbasil butter
3/4	cup	butter	softened
7	ounces	sweet red bell peppers, roasted	rinsed, dried on paper towel, minced
3	tablespoons	basil	minced fresh
3	tablespoons	parsley leaves	minced fresh

Directions

Heat oven to 425 degrees.

Set a wire rack into a shallow roasting pan.

Rub roast with mustard.

Sprinkle pepper evenly over all sides of beef.

Place roast on rack in pan.

Roast 45-55 minutes or until a meat thermometer inserted in center registers 145 degrees F.

Remove roast to carving board, cover loosely with foil and let rest about 10 minutes.

(Temperature will rise about 5 degrees).

Meanwhile beat butter in a small bowl with an electric mixer or a wooden spoon until fluffy.

Stir in minced peppers, basil and parsley.

To serve: Thinly slice meat across grain.

Serve flavored butter on the side to spread over beef while hot.

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Nutrition Facts

Serving Size 93g

Amount per Serving

Calories 336 95% of calories from fat

	% Daily Value*
Total Fat 36.0g	55%
Saturated Fat 22.0g	110%
Trans Fat 0.0g
Cholesterol 92mg	31%
Sodium 485mg	20%
Total Carbohydrate 6.0g	2%
Dietary Fiber 3.0g	10%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	42%		Vitamin C	49%
Calcium	5%		Iron	11%

* 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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