Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 - 3 pound beef round roast
- 2 teaspoons cracked black pepper
- 2 teaspoons dry mustard
- 1 large clove garlic, crushed
- 1/2 teaspoon ground allspice
- 1/2 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 1-3/4 to 2 hours for medium rare doneness, 2-1/4 to 2-1/2 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.