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Buffet Beef Roast
Stand: 15 minutes
Roast: 2 hours
View Nutrition Facts
Ingredients
- 1 4-pound beef rib-eye roast
- 1 tablespoon cooking oil
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
Directions
1. Brush roast with the cooking oil.
2. Combine thyme, rosemary, garlic salt, and pepper. Sprinkle over roast.
3. Place meat, fat side up, on a rack in a shallow roasting pan. Roast in a 325 degree F oven about 2 hours for medium (160 degree F).
4. Cover meat with foil to keep warm. Let stand for 15 minutes before carving. Makes 12 servings.
Note: If you like, add a little beef broth to the roasting pan and simmer to remove brown bits from pan. Spoon juices over slices of meat.
