Italian Garlic and Herb Beef Roast

1 beef boneless bottom round roast (3-4 pound)

1 cup Italian dressing

2 tablespoons minced garlic

2 teaspoon dried basil

1/2 teaspoon oregano

2 teaspoons peppercorns

1 teaspoon dried parsley

Place roast in a large bowl and with a fork poke deep holes into all sides of the meat. Pour dressing over the roast making sure that it is on all sides. Cover and refrigerate for 1 hour or longer. You can marinate overnight to make it extra tender.

In a small bowl combine garlic, basil, oregano, peppercorns and parsley.

Heat oven to 325 degrees.

Remove roast from marinade. Press dry ingredients evenly over all sides of roast. Place roast on a rack in a shallow roasting pan. Place meat thermometer in the thickest part of the roast half way down. Roast 11/2 to 2 hours for medium-rare. Remove roast when thermometer reaches 135 degrees for medium-rare.

Take out of oven and tent with aluminum foil. Let stand for about 15 minutes with the thermometer still in roast and it will continue to rise to approx. 145 degrees, which is for medium-rare.

If you like a more done roast, leave in oven longer, remembering that the meat continues to cook once taken out and allowed to set. Carve roast into thin slices and serve with horseradish on the side.

Serves six.

@Recipe nutrition:Nutrition values per serving: 438 calories, 24 g fat, 3 g carbohydrates, 50 g protein, 131 mg cholesterol, 808 mg sodium.

Mirabel Cabrales, Meijer