Cracked Peppercorn and Garlic Beef Roast
2 Tbsp. fresh cracked black pepper
6 H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped
1 Tbsp. kosher salt
⅓ c. H-E-B Light Olive Oil
1 (5–7 pounds) beef bottom round rump roast (have H-E-B Butcher cut sp
½ c. red wine
1 bottle (8.75 oz.) H-E-B Horseradish Sauce
Set oven rack to lowest position. Heat oven to 450°F. Line a roasting
foil and set aside.
Combine pepper, garlic, salt, and olive oil in a shallow dish.
Make several slits along the top (fat) side of roast and insert some
of the seasoning mixture. Rub roast with black pepper seasoning on all
sides. Place roast
on prepared pan, fat side up. Insert a meat thermo
meter into the thickest part
of the roast. Roast in oven for 10 minute
s to brown the fat layer. Reduce oven
temperature to 300°F and roast u
ntil the thermometer reads 155°F–165°F for
medium (about 30 minutes pe
r pound, or 2½–3½ hours).
Remove roast from oven, cover with foil, and allow to rest for 30 min
Place roast on a cutting board or on serving platter. To the drippings
roasting pan, add ½ cup red wine and heat on stovetop over med
ium heat to
dissolve pan drippings. Bring mixture to a slow boil, redu
ce heat to medium low,
and cook for 5 minutes. Place mixture in a smal
l dish. Serve the sliced roast au
jus or with horseradish sauce.
No Nutritional Information Available
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