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.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.

  • 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 1-3/4 to 2 hours or until thermometer registers 135 degrees F (it is not recommended to roast an eye of round roast past medium-rare doneness).

  • Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145 degrees 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 Facts

1 serving
170 calories; protein 30.8g; carbohydrates 0.4g; dietary fiber 0.1g; fat 4.1g; saturated fat 1.4g; cholesterol 55.8mg; vitamin a iu 19.1IU; vitamin c 0.3mg; folate 17.8mcg; calcium 31.1mg; iron 2.8mg; magnesium 34.8mg; potassium 492.2mg; sodium 274.9mg.

4.5 lean protein