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Three-Pepper Beef Roast

Yield 10 servings (serving size: 3 ounces)

Ingredients

  • 1 tablespoon cracked black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 (3-pound) boned rib-eye roast
  • 2 tablespoons low-sodium soy sauce
  • Cooking spray

Nutrition Information

  • calories 161
  • caloriesfromfat 32 %
  • fat 5.7 g
  • satfat 2.1 g
  • monofat 2.5 g
  • polyfat 0.2 g
  • protein 24.8 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • cholesterol 59 mg
  • iron 2 mg
  • sodium 365 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine the first 7 ingredients in a small bowl.

  3. Trim fat from roast. Brush roast with soy sauce, and rub with pepper mixture. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove roast from oven), and bake an additional hour or until the thermometer registers 145° (medium-rare) to 160° (medium).

  4. Place roast on a serving platter, and cover with foil. Let stand 10 minutes before slicing.