Thank you for your cooperation and patience as we work through higher than normal demand and have had to change our order entry methods. Currently our stock is keeping up with demand and online orders can be placed. Your order will be confirmed for pick-up and final total within 24 hours of online placement. NO NEXT DAY OR SAME DAY ORDERS will be taken online, please call or text your requests for those to (724)454-0873.
Thank you for your support and understanding as we work to continue 'meating' your needs.
CLASSIC ROAST BEEF
INGREDIENTS:
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1 beef Eye of Round Roast (about 3 pounds)
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2 tablespoons olive oil
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1 tablespoon finely chopped fresh rosemary
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1 tablespoon minced garlic
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1-1/2 teaspoons finely chopped fresh basil leaves
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1 teaspoon salt
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1 teaspoon dried thyme leaves
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1 teaspoon freshly ground black pepper
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3 cups reduced-sodium beef broth
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1-1/2 cups water
COOKING:
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Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.
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Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325°F oven.
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Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5°to 10°F.)
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Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
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Nutrition information per serving: 299 Calories; 14.2g Total Fat; 4.4g Saturated Fat; 7g Monounsaturated Fat; 110mg Cholesterol; 527mg Sodium; 1g Total carbohydrate; 39.3g Protein; 3.6mg Iron; 7mg Niacin; 0.6mg Vitamin B6; 148.5mg Choline; 2.1mcg Vitamin B12; 6.7mg Zinc; 39.4mcg Selenium; 0.2g Fiber.
