You are here

Beef eater's Pepper Crusted Roast

Gadget.Cook's picture
  Melted butter 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Beef roast 4 Pound (1 Piece)
  Crushed peppercorns 3 Tablespoon (Multi Colored)
  Chopped fresh thyme/1 teaspoon dried thyme leaves 1 Tablespoon

In small bowl, combine butter and Worcestershire sauce. Mix well.
Place beef roast in ungreased shallow roasting pan. Brush butter mixture over roast. Press peppercorns into top of beef. Sprinkle with thyme.
Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone.
Convection Roast uncovered at 325°F for 1 1/2 to 2 hours or until meat thermometer registers 150°F for medium-rare or 160°F. for medium doneness.
Remove beef roast from oven. Cover with tent of foil. Let stand 10 to 15 minutes before carving.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3472 Calories from Fat 723

% Daily Value*

Total Fat 81 g124.1%

Saturated Fat 31.2 g156.2%

Trans Fat 0 g

Cholesterol 1589.6 mg529.9%

Sodium 1280.7 mg53.4%

Total Carbohydrates 47 g15.6%

Dietary Fiber 2.1 g8.4%

Sugars 1.5 g

Protein 588 g1175.3%

Vitamin A 22% Vitamin C 43.3%

Calcium 8% Iron 19%

*Based on a 2000 Calorie diet


Beef Eater's Pepper Crusted Roast Recipe