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Post by chief_cook2 on Apr 4, 2004 15:05:15 GMT -6
2 - 3 pound round rump roast or tenderloin 1 Tbsp. fresh ground pepper 1 tsp. salt 1/2 tsp. dried marjoram 1 tsp. dried thyme 3 tsp. fresh parsley, chopped 1 Tbsp. fresh tarragon, chopped
Combine spices and mix well. Cover roast beef with spices and cook at 325 degrees for 1 and 1/2 to 2 hours depending on the size and the desired doneness. If you are using a meat thermometer it should reach 150 - 170 degrees. Let roast stand for 10 minutes before slicing. Cut into thin slices.
The Skinny: Use tenderloin to get the leanest cut.
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