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Time: 135 Minutes

Garlic Herb-Crusted Beef Roast

A quick rub with staple seasonings give this lean roast a delicious flavor. As the beef cooks, whip up your favorite side dishes and you can feed a crowd!

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Ingredients

  • 1 boneless beef Bottom Round Roast, Bottom Round Rump Roast or Top Round Roast (3 to 4 pounds)
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
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  • 1 beef Top Round Roast
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  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
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  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • 1 beef Top Round Roast
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
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  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • Salt and ground black pepper
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons garlic-pepper seasoning
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
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  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
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  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
  • 2 teaspoons dried basil leaves, crushed
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  • 2 teaspoons dried basil leaves, crushed
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  • 2 teaspoons dried thyme leaves, crushed
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  • 2 teaspoons dried thyme leaves, crushed
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  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
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  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
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  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 teaspoons dried thyme leaves, crushed
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  • 1 teaspoon dried parsley leaves, crushed
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  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed
  • 1 teaspoon dried parsley leaves, crushed

    • Quick Facts

  • 135 Minutes
  • 12 Servings
  • 158kcal Calories
  • 27g Protein

    • Cooking

    1. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
    2. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    3. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    4. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    5. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    6. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    7. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    8. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    9. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    10. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    11. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    12. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    13. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    14. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    15. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    16. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    17. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    18. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    19. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    20. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    21. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    22. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    23. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    24. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    25. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    26. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    27. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    28. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    29. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    30. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    31. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    32. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    33. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    34. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    35. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    36. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    37. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    38. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    39. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    40. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    41. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    42. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    43. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    44. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    45. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    46. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    47. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    48. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    49. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    50. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    51. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    52. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    53. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    54. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    55. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    56. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    57. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    58. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    59. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    60. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    61. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    62. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    63. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    64. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    65. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    66. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    67. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    68. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    69. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    70. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    71. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    72. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    73. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    74. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    75. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    76. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    77. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    78. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    79. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    80. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    81. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    82. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    83. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    84. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    85. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    86. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    87. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    88. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    89. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    90. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    91. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    92. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    93. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    94. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    95. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    96. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    97. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    98. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    99. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    100. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    101. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    102. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    103. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    104. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    105. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    106. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    107. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    108. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    109. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    110. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    111. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    112. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    113. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    114. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    115. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    116. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    117. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    118. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    119. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    120. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    121. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    122. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    123. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    124. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    125. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    126. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    127. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    128. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    129. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    130. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    131. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    132. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    133. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    134. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    135. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    136. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    137. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    138. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    139. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    140. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    141. Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
    142. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    143. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    144. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    145. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    146. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    147. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    148. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    149. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    150. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    151. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    152. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    153. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    154. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    155. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    156. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    157. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    158. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    159. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    160. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    161. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    162. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    163. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    164. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    165. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    166. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    167. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    168. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    169. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    170. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    171. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    172. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    173. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    174. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    175. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    176. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    177. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    178. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    179. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    180. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    181. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    182. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    183. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    184. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    185. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    186. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    187. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    188. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    189. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    190. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    191. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    192. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    193. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    194. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    195. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    196. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    197. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    198. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    199. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    200. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    201. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    202. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    203. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    204. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    205. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    206. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    207. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    208. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    209. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    210. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    211. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    212. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    213. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    214. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    215. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    216. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    217. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    218. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    219. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    220. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    221. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    222. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    223. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    224. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    225. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    226. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    227. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    228. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    229. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    230. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    231. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    232. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    233. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    234. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    235. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    236. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    237. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    238. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    239. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    240. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    241. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    242. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    243. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    244. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    245. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    246. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    247. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    248. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    249. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    250. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    251. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    252. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    253. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    254. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    255. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    256. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    257. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    258. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    259. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    260. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    261. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    262. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    263. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    264. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    265. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    266. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    267. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    268. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    269. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    270. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    271. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    272. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    273. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    274. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    275. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    276. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    277. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    278. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    279. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    280. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    281. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    282. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
    283. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    284. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    285. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    286. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    287. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    288. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    289. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    290. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    291. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    292. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    293. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    294. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    295. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    296. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    297. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    298. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    299. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    300. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    301. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    302. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    303. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    304. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    305. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    306. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    307. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    308. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    309. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    310. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    311. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    312. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    313. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    314. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    315. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    316. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    317. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    318. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    319. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    320. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    321. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    322. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    323. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    324. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    325. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    326. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    327. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    328. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    329. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    330. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    331. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    332. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    333. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    334. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    335. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    336. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    337. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    338. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    339. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    340. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    341. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    342. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    343. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    344. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    345. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    346. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    347. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    348. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    349. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    350. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    351. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    352. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    353. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    354. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    355. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    356. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    357. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    358. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    359. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    360. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    361. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    362. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    363. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    364. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    365. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    366. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    367. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    368. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    369. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    370. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    371. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    372. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    373. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    374. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    375. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    376. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    377. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    378. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    379. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    380. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    381. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    382. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    383. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    384. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    385. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    386. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    387. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    388. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    389. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    390. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    391. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    392. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    393. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    394. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    395. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    396. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    397. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    398. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    399. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    400. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    401. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    402. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    403. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    404. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    405. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    406. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    407. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    408. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    409. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    410. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    411. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    412. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    413. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    414. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    415. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    416. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    417. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    418. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    419. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    420. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    421. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    422. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    423. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
    424. Carve roast into thin slices; season with salt and black pepper, as desired.
    425. Carve roast into thin slices; season with salt and black pepper, as desired.
    426. Carve roast into thin slices; season with salt and black pepper, as desired.
    427. Carve roast into thin slices; season with salt and black pepper, as desired.
    428. Carve roast into thin slices; season with salt and black pepper, as desired.
    429. Carve roast into thin slices; season with salt and black pepper, as desired.
    430. Carve roast into thin slices; season with salt and black pepper, as desired.
    431. Carve roast into thin slices; season with salt and black pepper, as desired.
    432. Carve roast into thin slices; season with salt and black pepper, as desired.
    433. Carve roast into thin slices; season with salt and black pepper, as desired.
    434. Carve roast into thin slices; season with salt and black pepper, as desired.
    435. Carve roast into thin slices; season with salt and black pepper, as desired.
    436. Carve roast into thin slices; season with salt and black pepper, as desired.
    437. Carve roast into thin slices; season with salt and black pepper, as desired.
    438. Carve roast into thin slices; season with salt and black pepper, as desired.
    439. Carve roast into thin slices; season with salt and black pepper, as desired.
    440. Carve roast into thin slices; season with salt and black pepper, as desired.
    441. Carve roast into thin slices; season with salt and black pepper, as desired.
    442. Carve roast into thin slices; season with salt and black pepper, as desired.
    443. Carve roast into thin slices; season with salt and black pepper, as desired.
    444. Carve roast into thin slices; season with salt and black pepper, as desired.
    445. Carve roast into thin slices; season with salt and black pepper, as desired.
    446. Carve roast into thin slices; season with salt and black pepper, as desired.
    447. Carve roast into thin slices; season with salt and black pepper, as desired.
    448. Carve roast into thin slices; season with salt and black pepper, as desired.
    449. Carve roast into thin slices; season with salt and black pepper, as desired.
    450. Carve roast into thin slices; season with salt and black pepper, as desired.
    451. Carve roast into thin slices; season with salt and black pepper, as desired.
    452. Carve roast into thin slices; season with salt and black pepper, as desired.
    453. Carve roast into thin slices; season with salt and black pepper, as desired.
    454. Carve roast into thin slices; season with salt and black pepper, as desired.
    455. Carve roast into thin slices; season with salt and black pepper, as desired.
    456. Carve roast into thin slices; season with salt and black pepper, as desired.
    457. Carve roast into thin slices; season with salt and black pepper, as desired.
    458. Carve roast into thin slices; season with salt and black pepper, as desired.
    459. Carve roast into thin slices; season with salt and black pepper, as desired.
    460. Carve roast into thin slices; season with salt and black pepper, as desired.
    461. Carve roast into thin slices; season with salt and black pepper, as desired.
    462. Carve roast into thin slices; season with salt and black pepper, as desired.
    463. Carve roast into thin slices; season with salt and black pepper, as desired.
    464. Carve roast into thin slices; season with salt and black pepper, as desired.
    465. Carve roast into thin slices; season with salt and black pepper, as desired.
    466. Carve roast into thin slices; season with salt and black pepper, as desired.
    467. Carve roast into thin slices; season with salt and black pepper, as desired.
    468. Carve roast into thin slices; season with salt and black pepper, as desired.
    469. Carve roast into thin slices; season with salt and black pepper, as desired.
    470. Carve roast into thin slices; season with salt and black pepper, as desired.
    471. Carve roast into thin slices; season with salt and black pepper, as desired.
    472. Carve roast into thin slices; season with salt and black pepper, as desired.
    473. Carve roast into thin slices; season with salt and black pepper, as desired.
    474. Carve roast into thin slices; season with salt and black pepper, as desired.
    475. Carve roast into thin slices; season with salt and black pepper, as desired.
    476. Carve roast into thin slices; season with salt and black pepper, as desired.
    477. Carve roast into thin slices; season with salt and black pepper, as desired.
    478. Carve roast into thin slices; season with salt and black pepper, as desired.
    479. Carve roast into thin slices; season with salt and black pepper, as desired.
    480. Carve roast into thin slices; season with salt and black pepper, as desired.
    481. Carve roast into thin slices; season with salt and black pepper, as desired.
    482. Carve roast into thin slices; season with salt and black pepper, as desired.
    483. Carve roast into thin slices; season with salt and black pepper, as desired.
    484. Carve roast into thin slices; season with salt and black pepper, as desired.
    485. Carve roast into thin slices; season with salt and black pepper, as desired.
    486. Carve roast into thin slices; season with salt and black pepper, as desired.
    487. Carve roast into thin slices; season with salt and black pepper, as desired.
    488. Carve roast into thin slices; season with salt and black pepper, as desired.
    489. Carve roast into thin slices; season with salt and black pepper, as desired.
    490. Carve roast into thin slices; season with salt and black pepper, as desired.
    491. Carve roast into thin slices; season with salt and black pepper, as desired.
    492. Carve roast into thin slices; season with salt and black pepper, as desired.
    493. Carve roast into thin slices; season with salt and black pepper, as desired.
    494. Carve roast into thin slices; season with salt and black pepper, as desired.
    495. Carve roast into thin slices; season with salt and black pepper, as desired.
    496. Carve roast into thin slices; season with salt and black pepper, as desired.
    497. Carve roast into thin slices; season with salt and black pepper, as desired.
    498. Carve roast into thin slices; season with salt and black pepper, as desired.
    499. Carve roast into thin slices; season with salt and black pepper, as desired.
    500. Carve roast into thin slices; season with salt and black pepper, as desired.
    501. Carve roast into thin slices; season with salt and black pepper, as desired.
    502. Carve roast into thin slices; season with salt and black pepper, as desired.
    503. Carve roast into thin slices; season with salt and black pepper, as desired.
    504. Carve roast into thin slices; season with salt and black pepper, as desired.
    505. Carve roast into thin slices; season with salt and black pepper, as desired.
    506. Carve roast into thin slices; season with salt and black pepper, as desired.
    507. Carve roast into thin slices; season with salt and black pepper, as desired.
    508. Carve roast into thin slices; season with salt and black pepper, as desired.
    509. Carve roast into thin slices; season with salt and black pepper, as desired.
    510. Carve roast into thin slices; season with salt and black pepper, as desired.
    511. Carve roast into thin slices; season with salt and black pepper, as desired.
    512. Carve roast into thin slices; season with salt and black pepper, as desired.
    513. Carve roast into thin slices; season with salt and black pepper, as desired.
    514. Carve roast into thin slices; season with salt and black pepper, as desired.
    515. Carve roast into thin slices; season with salt and black pepper, as desired.
    516. Carve roast into thin slices; season with salt and black pepper, as desired.
    517. Carve roast into thin slices; season with salt and black pepper, as desired.
    518. Carve roast into thin slices; season with salt and black pepper, as desired.
    519. Carve roast into thin slices; season with salt and black pepper, as desired.
    520. Carve roast into thin slices; season with salt and black pepper, as desired.
    521. Carve roast into thin slices; season with salt and black pepper, as desired.
    522. Carve roast into thin slices; season with salt and black pepper, as desired.
    523. Carve roast into thin slices; season with salt and black pepper, as desired.
    524. Carve roast into thin slices; season with salt and black pepper, as desired.
    525. Carve roast into thin slices; season with salt and black pepper, as desired.
    526. Carve roast into thin slices; season with salt and black pepper, as desired.
    527. Carve roast into thin slices; season with salt and black pepper, as desired.
    528. Carve roast into thin slices; season with salt and black pepper, as desired.
    529. Carve roast into thin slices; season with salt and black pepper, as desired.
    530. Carve roast into thin slices; season with salt and black pepper, as desired.
    531. Carve roast into thin slices; season with salt and black pepper, as desired.
    532. Carve roast into thin slices; season with salt and black pepper, as desired.
    533. Carve roast into thin slices; season with salt and black pepper, as desired.
    534. Carve roast into thin slices; season with salt and black pepper, as desired.
    535. Carve roast into thin slices; season with salt and black pepper, as desired.
    536. Carve roast into thin slices; season with salt and black pepper, as desired.
    537. Carve roast into thin slices; season with salt and black pepper, as desired.
    538. Carve roast into thin slices; season with salt and black pepper, as desired.
    539. Carve roast into thin slices; season with salt and black pepper, as desired.
    540. Carve roast into thin slices; season with salt and black pepper, as desired.
    541. Carve roast into thin slices; season with salt and black pepper, as desired.
    542. Carve roast into thin slices; season with salt and black pepper, as desired.
    543. Carve roast into thin slices; season with salt and black pepper, as desired.
    544. Carve roast into thin slices; season with salt and black pepper, as desired.
    545. Carve roast into thin slices; season with salt and black pepper, as desired.
    546. Carve roast into thin slices; season with salt and black pepper, as desired.
    547. Carve roast into thin slices; season with salt and black pepper, as desired.
    548. Carve roast into thin slices; season with salt and black pepper, as desired.
    549. Carve roast into thin slices; season with salt and black pepper, as desired.
    550. Carve roast into thin slices; season with salt and black pepper, as desired.
    551. Carve roast into thin slices; season with salt and black pepper, as desired.
    552. Carve roast into thin slices; season with salt and black pepper, as desired.
    553. Carve roast into thin slices; season with salt and black pepper, as desired.
    554. Carve roast into thin slices; season with salt and black pepper, as desired.
    555. Carve roast into thin slices; season with salt and black pepper, as desired.
    556. Carve roast into thin slices; season with salt and black pepper, as desired.
    557. Carve roast into thin slices; season with salt and black pepper, as desired.
    558. Carve roast into thin slices; season with salt and black pepper, as desired.
    559. Carve roast into thin slices; season with salt and black pepper, as desired.
    560. Carve roast into thin slices; season with salt and black pepper, as desired.
    561. Carve roast into thin slices; season with salt and black pepper, as desired.
    562. Carve roast into thin slices; season with salt and black pepper, as desired.
    563. Carve roast into thin slices; season with salt and black pepper, as desired.
    564. Carve roast into thin slices; season with salt and black pepper, as desired.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    12 158kcal 5g 71mg 0g 27g

    * 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. 2g Saturated Fat; 2g Monounsaturated Fat; Carbohydrates; Fiber; 7.9mg NE Niacin; 0.4mg Vitamin B6; 1.5mcg Vitamin B12; 2.6mg Iron; 31mcg Selenium; Zinc; 103.3mg Choline;

    Courtesy of BeefItsWhatsForDinner.com