My H-E-B Texas Life Magazine
2Tbsp.fresh cracked black pepper,
6H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped,
⅓c.H-E-B Light Olive Oil,
1(5–7 pounds) beef bottom round rump roast (have H-E-B Butcher cut special),
1bottle(8.75 oz.) H-E-B Horseradish Sauce,
1Set oven rack to lowest position. Heat oven to 450°F. Line a roasting pan with foil and set aside.
2Combine pepper, garlic, salt, and olive oil in a shallow dish.
3 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 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 thermometer reads 155°F–165°F for medium (about 30 minutes per pound, or 2½–3½ hours).
4 Remove roast from oven, cover with foil, and allow to rest for 30 minutes before slicing.
5Place 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. Bring 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.
No Nutritional Information Available