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Time: 105 Minutes

Roast Beef Bistro Sliders

This pint size snack is filled with loads of flavor and great for any lunch box. Fill dinner rolls with roasted beef Sirloin, roasted onions, creamy blue cheese, bacon and fresh greens.

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Ingredients

  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
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  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon coarse grind black pepper
  • 1 medium red onion, cut into half, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 1 medium red onion, halved, then thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
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  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 24 small dinner rolls, split
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half
  • 12 slices bacon, cooked, cut in half

    • Quick Facts

  • 105 Minutes
  • 8 Servings
  • 526kcal Calories
  • 39g Protein

    • Cooking

    1. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef roast.
    2. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    3. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    4. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    5. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    6. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    7. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    8. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    9. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    10. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    11. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    12. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    13. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    14. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    15. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    16. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    17. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    18. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    19. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    20. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    21. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    22. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    23. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    24. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    25. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    26. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    27. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    28. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    29. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    30. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    31. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    32. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    33. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    34. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    35. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    36. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    37. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    38. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    39. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    40. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    41. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    42. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    43. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    44. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    45. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    46. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    47. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    48. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    49. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    50. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    51. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    52. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    53. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    54. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    55. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    56. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    57. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    58. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    59. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    60. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    61. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    62. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    63. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    64. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    65. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    66. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    67. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    68. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    69. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    70. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    71. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    72. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    73. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    74. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    75. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    76. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    77. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    78. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    79. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    80. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    81. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    82. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    83. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    84. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    85. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    86. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    87. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    88. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    89. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    90. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    91. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    92. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    93. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    94. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    95. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    96. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    97. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    98. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    99. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    100. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    101. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    102. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    103. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    104. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    105. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    106. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    107. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    108. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    109. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    110. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    111. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    112. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    113. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    114. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    115. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    116. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    117. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    118. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    119. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    120. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    121. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    122. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    123. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    124. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    125. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    126. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    127. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    128. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    129. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    130. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    131. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    132. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    133. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    134. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    135. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    136. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    137. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
    138. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place  around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    139. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    140. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    141. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    142. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    143. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    144. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    145. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    146. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    147. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    148. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    149. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    150. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    151. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    152. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    153. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    154. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    155. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    156. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    157. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    158. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    159. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    160. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    161. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    162. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    163. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    164. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    165. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    166. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    167. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    168. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    169. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    170. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    171. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    172. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    173. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    174. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    175. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    176. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    177. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    178. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    179. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    180. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    181. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    182. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    183. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    184. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    185. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    186. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    187. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    188. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    189. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    190. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    191. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    192. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    193. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    194. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    195. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    196. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    197. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    198. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    199. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    200. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    201. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    202. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    203. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    204. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    205. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    206. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    207. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    208. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    209. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    210. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    211. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    212. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    213. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    214. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    215. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    216. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    217. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    218. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    219. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    220. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    221. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    222. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    223. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    224. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    225. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    226. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    227. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    228. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    229. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    230. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    231. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    232. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    233. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    234. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    235. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    236. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    237. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    238. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    239. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    240. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    241. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    242. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    243. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    244. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    245. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    246. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    247. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    248. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    249. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    250. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    251. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    252. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    253. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    254. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    255. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    256. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    257. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    258. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    259. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    260. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    261. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    262. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    263. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    264. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    265. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    266. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    267. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    268. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    269. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    270. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    271. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    272. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    273. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    274. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
    275. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    276. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    277. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    278. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    279. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    280. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    281. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    282. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    283. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    284. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    285. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    286. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    287. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    288. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    289. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    290. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    291. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    292. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    293. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    294. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    295. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    296. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    297. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    298. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    299. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    300. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    301. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    302. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    303. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    304. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    305. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    306. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    307. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    308. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    309. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    310. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    311. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    312. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    313. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    314. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    315. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    316. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    317. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    318. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    319. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    320. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    321. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    322. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    323. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    324. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    325. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    326. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    327. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    328. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    329. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    330. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    331. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    332. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    333. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    334. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    335. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    336. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    337. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    338. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    339. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    340. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    341. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    342. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    343. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    344. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    345. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    346. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    347. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    348. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    349. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    350. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    351. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    352. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    353. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    354. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    355. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    356. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    357. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    358. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    359. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    360. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    361. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    362. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    363. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    364. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    365. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    366. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    367. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    368. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    369. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    370. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    371. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    372. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    373. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    374. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    375. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    376. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    377. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    378. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    379. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    380. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    381. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    382. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    383. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    384. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    385. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    386. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    387. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    388. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    389. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    390. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    391. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    392. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    393. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    394. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    395. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    396. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    397. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    398. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    399. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    400. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    401. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    402. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    403. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    404. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    405. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    406. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    407. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    408. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    409. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    410. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    411. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    412. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    413. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    414. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    415. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    416. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    417. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    418. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    419. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    420. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    421. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    422. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    423. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    424. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    425. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    426. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    427. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    428. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    429. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    430. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    431. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    432. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    433. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    434. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    435. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    436. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    437. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    438. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    439. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    440. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    441. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    442. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    443. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    444. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    445. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    446. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    447. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    448. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    449. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    450. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    451. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    452. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    453. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    454. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    455. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    456. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    457. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    458. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    459. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    460. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    461. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    462. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    463. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    464. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    465. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    466. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    467. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    468. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    469. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    470. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    471. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    472. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    473. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    474. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    475. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    476. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    477. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    478. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    479. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    480. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    481. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    482. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    483. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    484. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    485. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    486. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    487. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    488. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    489. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    490. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    491. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    492. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    493. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    494. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    495. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    496. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    497. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    498. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    499. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    500. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    501. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    502. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    503. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    504. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    505. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    506. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    507. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    508. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    509. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    510. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    511. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    512. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    513. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    514. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    515. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    516. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    517. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    518. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    519. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    520. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    521. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    522. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    523. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    524. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    525. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    526. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    527. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    528. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    529. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    530. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    531. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    532. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    533. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    534. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    535. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    536. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    537. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    538. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    539. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    540. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    541. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    542. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    543. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    544. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    545. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    546. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    547. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    548. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
    549. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of rolls. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    550. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    551. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    552. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    553. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    554. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    555. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    556. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    557. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    558. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    559. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    560. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    561. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    562. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    563. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    564. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    565. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    566. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    567. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    568. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    569. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    570. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    571. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    572. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    573. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    574. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    575. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    576. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    577. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    578. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    579. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    580. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    581. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    582. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    583. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    584. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    585. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    586. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    587. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    588. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    589. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    590. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    591. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    592. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    593. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    594. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    595. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    596. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    597. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    598. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    599. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    600. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    601. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    602. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    603. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    604. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    605. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    606. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    607. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    608. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    609. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    610. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    611. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    612. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    613. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    614. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    615. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    616. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    617. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    618. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    619. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    620. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    621. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    622. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    623. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    624. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    625. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    626. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    627. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    628. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    629. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    630. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    631. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    632. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    633. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    634. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    635. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    636. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    637. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    638. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    639. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    640. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    641. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    642. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    643. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    644. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    645. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    646. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    647. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    648. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    649. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    650. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    651. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    652. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    653. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    654. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    655. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    656. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    657. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    658. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    659. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    660. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    661. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    662. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    663. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    664. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    665. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    666. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    667. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    668. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    669. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    670. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    671. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    672. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    673. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    674. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    675. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    676. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    677. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    678. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    679. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    680. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    681. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    682. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    683. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    684. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.
    685. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    8 526kcal 20g 94mg 49g 39g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 5g Saturated Fat; 9g Monounsaturated Fat; Carbohydrates; Fiber; 12.1mg NE Niacin; 0.7mg Vitamin B6; 3.5mcg Vitamin B12; 5.9mg Iron; 58.2mcg Selenium; Zinc; 35.1mg Choline;

    Courtesy of BeefItsWhatsForDinner.com