Herb-Pepper Rubbed Beef

Herb-Pepper Rubbed Beef

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From: Diabetic Living Magazine

This flavorful rub for the beef roast is delicious and much lower in sodium than most purchased rubs. Try it on pork tenderloin or chicken breasts.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 3 to 3½-pound beef eye of round roast
  • Nonstick cooking spray
  • 1 teaspoon kosher salt or sea salt
  • 1 teaspoon dried Italian seasoning, crushed
  • 1 teaspoon dried sage, crushed
  • 2 cloves garlic, minced
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon crushed red pepper
  • Garlic cloves and/or fresh herb (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Trim the fat from roast. Lightly coat roast with nonstick cooking spray. In a small bowl, combine kosher salt, Italian seasoning, sage, minced garlic, black pepper, and crushed red pepper. Sprinkle the herb mixture evenly over all sides of the meat; rub in with your fingers.
  2. Place meat on a rack in a foil-lined shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1- ¾ to 2 hours or until thermometer registers 135°F (it is not recommended to roast an eye of round roast past medium-rare doneness).
  3. Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145°F. Thinly slice meat to serve (see Tip). If desired, garnish with garlic cloves and/or fresh herb.
  • Tip: Slice any leftover meat and use to make sandwiches the next day.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 170 calories; 4 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 31 g protein; 18 mcg folate; 56 mg cholesterol; 0 g sugars; 19 IU vitamin A; 0 mg vitamin C; 31 mg calcium; 3 mg iron; 275 mg sodium; 492 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4.5 lean protein

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