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Nutrition Facts
Serving Size 115 g
(Approx. 28 Servings)
Amount Per Serving
Calories 200 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 330 mg 14%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 22 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cracked Peppercorn and Garlic Beef Roast

Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 h 15 m
28  People


Recipe makes 28 Servings

2 Tbsp pepper
6 H-E-B Peeled Garlic, chopped
1 Tbsp kosher salt
1/3 cup(s) H-E-B Light Olive Oil
6 Lb beef bottom round rump roast (have H-E-B Butcher cut special)
1/2 cup(s) cabernet sauvignon
8 3/4 Oz H-E-B Horseradish Sauce
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Set oven rack to lowest position and heat oven to 450°F.
Line a roasting pan with 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 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).
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 1/2 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 and serve the sliced roast with horseradish sauce.



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