Ingredients
Units
Scale
- 4 lb. boneless bottom round roast beef
For the Rub:
- 2 tbs. whole peppercorns
- 2 tbs. olive oil
- 4 - 5-inch sprig of fresh rosemary - leaves removed
- 2 tbs. fresh lemon juice
- 2 tsp. instant coffee
- 1 head of garlic
- 1 tsp. salt
Instructions
- Place all of the ingredients for the rub in a bullet blender or a food processor and process until well combined.
- Massage the meat with the rub and place in a sealed container or a zip lock bag.
- Refrigerate for a few hours or up to overnight.
- Preheat Oven 325 degrees F.
- Place the roast in a large cast iron frying pan. Do NOT tent the meat, that will steam it.
- Roast for about 20 minutes a pound or until thermometer shows an internal temperature of 140°F for medium rare meat, 160°F for medium.
- Allow the roast to sit for about 10-15 minutes before slicing.
- Slice the meat nice and thin.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
