- 4 teaspoons salt
- 2 tablespoons paprika
- 4 tablespoons herbes de Provence (see note)
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon Colman’s dry mustard
- 1 top-round beef roast, about 16 1/2 pounds, trimmed of all but a thin layer of fat
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (200 servings)
63 calories; 3 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 25 milligrams cholesterol; 67 milligrams sodium
About 200 slices
- In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
- Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
- Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.
- Herbes de Provence can be purchased at specialty food stores, or you can create your own by combining equal parts of four or five of the following dried herbs: marjoram, thyme, rosemary, summer savory, sage, fennel, basil and lavender.
About 6 hours 30 minutes