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Cracked Peppercorn and Garlic Beef Roast
Prep Time:
15 minutes
Cook Time:
2½ - 3½ hours
8-10 servings

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 special)

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 pan with foil and se
t 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 mix
ture. Rub roast with black pepper seasoning on all sides. Place roast on prepared pan, fat
side up. Insert a meat thermometer into the thickest part of the roast. Roast in oven for
10 minutes to brown the fat layer. Reduce oven temperature to 300°F and roast until the t
hermometer reads 155°F–165°F for medium (about 30 minutes per pound, or 2½–3½ hours).
Remove roast from oven, cover with foil, and allow to rest for 30 minutes before slicing.
Place roast on a cutting board or on serving platter. To the drippings in the roasting pan
, add ½ cup red wine and heat on stovetop over medium heat to dissolve pan drippings. Brin
g mixture to a slow boil, reduce heat to medium low, and cook for 5 minutes. Place mixture
in a small dish. Serve the sliced roast au jus or with horseradish sauce.

Nutritional Information

No Nutritional Information Available


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