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Make the Sunday roast a tradition in your household. Leftover roast beef makes great sandwiches during the week ahead. Photo credit: Nicole Shoemaker from Cooking for Keeps.
2 tablespoons McCormick® Basil Leaves
2 tablespoons McCormick® Oregano Leaves
1 tablespoon McCormick® Garlic Powder
2 teaspoons McCormick® Onion Powder
1 teaspoon McCormick® Black Pepper, Ground
1 boneless beef eye roast, 4 to 5 pounds
2 tablespoons oil
1/2 teaspoon salt
Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 1/2 to 1 3/4 hours) or 150°F for medium (2 to 2 1/2 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing.).
To prepare recipe with a rib roast, see Herbed Prime Rib.
(Amount per serving)
Very easy. The spices are those normally in the spice rack which makes it a nice last minute add to a weekend meal.
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