For the rub
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground red pepper
1 teaspoon olive oil
4 pound top round roast
1. Heat oven to 325*F.
2. Mix together all rub ingredients in small bowl, then rub mixture evenly over roast.
3. Place roast on rack in roasting pan or baking sheet. Cook for 2 to 2 1/2 hours or until instant read thermometer reads 130-135°F for medium-rare or 140-145°F for medium.
4. Remove roast from oven, tent with foil, and let rest 15 minutes before carving into thin slices.
This recipe is from the Haverhill Beef Company. I’m slowy, but surely, working through the remaining cuts of meat leftover from our first half cow purchase from back in August. Roasts are easy and delicious, and require hardly any prep time, just some unattended time in the oven. They’re great for a weekend meal when you’ve got a chunk of time at home. This cut of meat isn’t a super tender one, but the roast was flavorful and we all enjoyed it. And the leftovers!
Shown here with Swiss Chard and Sundried Tomato Mac.