Rub roast the right way with garlic and herbs

In cooking, as in other aspects of life, more can be less. Smart cooks know high quality ingredients need fewer frills.

Take this example: Lean beef rump roast needs nothing more than a simple seasoning rub before it goes into the oven.

How about a rub that’s loaded only with garlic and herbs? Clearly, such a rub doesn’t include any extra oils or fats, and this means a serving has a mere 7 grams of fat.

More good points: Remember that the beauty of a roast is that once it’s in the oven, no attention is needed until it’s time to check the temperature near the end of roasting time. Also, this roast is easy to carve because it’s boneless.

Finally: Leftovers, if there are any, make delicious sandwiches.

Garlic-herb crusted beef roast

1boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)

Salt and ground black pepper

For the Rub:

2teaspoons garlic-pepper seasoning

2teaspoons dried basil leaves, crushed

2teaspoons dried thyme leaves, crushed

1teaspoon dried parsley leaves, crushed

Heat oven to 325 degrees.

Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325 degrees oven 1 1/2 to 2 hours for medium-rare doneness.

Remove roast when meat thermometer registers 135 degrees, for medium-rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 for medium-rare.) Carve roast into thin slices; season with salt and black pepper, as desired.

Makes six servings. Per serving: 203 cal., 35 g pro., 0.5 g carbo., 7 g fat, 186 mg sodium, 92 mg chol.