 | | Directions |
- Pour 1/4 cup of oil in a roasting pan or dutch oven.
- Heat on the stove on medium.
- Rub the meat all over with the rub mixture. Place roast in the oil and brown on both sides.
- Heat oven to 400 degrees F. Place the dutch oven or roasting pan in the oven, uncovered.
- Roast for 1/2 hour, turn the roast over and lower the heat to 350 degrees F.
- Roast for another 20 minutes or until the internal temperature reaches 130 degrees F. for rare, 145 degrees F. for medium, etc.
- Remove from the oven and allow it to rest for 15 minutes before carving.
- After the roast has been removed, place the roaster or dutch oven on top of the stove over medium heat.
- Add two cups of broth, stir to combine with the drippings.
- Simmer for 5 minutes. Pour through a strainer and serve warm with the meat.
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Container: roasting pan or dutch oven, small mixing bowl
Servings: 10
|  | | Ingredients | | | |
| - | | 2 1/2 pounds top round beef roast |
| - | | 1/4 cup olive oil |
| - | | 2 cups beef broth |
| - | | RUB: |
| - | | 1 tablespoon pepper |
| - | | 1 tablespoon barbecue seasoning powder |
| - | | 1 tablespoon rosemary |
| - | | 1 teaspoon garlic salt |
| - | | 1/4 cup olive oil |
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