Three-Pepper Beef Roast

Yield: 10 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 32%
  • Fat: 5.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 24.8g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Cholesterol: 59mg
  • Iron: 2mg
  • Sodium: 365mg
  • Calcium: 10mg

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

Preparation

  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.
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