Round Of Beef On The Pit Recipe
Ingredients
- 8 to 10 lbs. inner round roast beef or possibly sirloin, rolled
- 1 clove garlic
- Lawrey's seasoned salt
- Paprika
Directions
- Pierce roast with a knife and poke garlic slivers into the slit. Season with Lawrey's salt and paprika. Put on a flat pan and place on the pit with the cover down. Use a meat thermometer to test for doneness. It should take about 2 1/2 to 3 hrs for the meat to be rare.
- This roast is wonderful served with little new potatoes steamed quickly, placed in baking pan with drippings from roast, sprinkled with Lawrey's salt and roasted in oven for 1/2 hour. (You may or possibly may not peel the potatoes before roasting them. It's strictly a matter of preference.) Add in a cooked vegetable or possibly asparagus or possibly broccoli and a green salad with my special Roquefort Dressing to compliment this entree.
- Refer to sections on SALADS AND DRESSINGS, SIDE DISHES AND DESSERTS.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2g | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.17g | 0% |
