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.
10m
PREP TIME
1hr 30m
COOK TIME
262
CALORIES
8
INGREDIENTS
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.
10m
PREP TIME
1hr 30m
COOK TIME
262
CALORIES
8
INGREDIENTS
Ingredients 16 Servings
- 2 tablespoons McCormick® Basil Leaves
- 2 tablespoons McCormick® Oregano Leaves
- 1 tablespoon McCormick® Garlic Powder
- 2 teaspoons McCormick® Onion Powder
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 1 boneless beef eye roast, 4 to 5 pounds
- 2 tablespoons oil
- 1/2 teaspoon salt
INSTRUCTIONS
- 1 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.
- 2 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.)
NUTRITION INFORMATION
(per Serving)
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