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Old Thu, Apr-24-03, 16:57
ChloŽ Mae's Avatar
ChloŽ Mae ChloŽ Mae is offline
Senior Member
Posts: 215
Plan: Atkins/Induction
Stats: 360/340/150
Progress: 10%
Location: Va. Beach. VA
Post Peppered Roast Beef... Easy

Easy and so good, hot or cold.

Buy a eye of round roast, say 3 lbs. I buy Laura's Lean beef, it has no growth hormones or antibiotics and it "tastes" like beef.

Poke about 10-15 holes thru the top with a sharp knife at least half deep.

Into those holes push in some cut up cloves of garlic. I seperate the cloves from the bulb and then nuke them for about 20 seconds. Makes it nice and easy to peel them.

Then get a sturdy kitchen fork and spear the roast on one end so you can hold it over the sink. Wet it down with water and shake.

Holding the roast over the sink, take some black pepper, the fine grind kind and sprinkle it all over the roast til completely covered. Both ends too.

Place on a rack in a shallow pan and roast at 350 for 1 1/2 - 2 hrs. You be the judge, depending on if you want rare or well done. I did my second one for 2 hours. My first try was too rare so I just popped it back in the oven. There is no need to cover it or foil it. The pepper keeps the juices in.

Let the roast stand for 30 mins. slice thinly and enjoy.

I had mine tonight, cold with horseradish mustard and steamed cabbage with parm. cheese. Yes, I eat the garlic cloves, good for you.
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