This low-GI recipe is lean and versatile.  Cook this roast on a Sunday and enjoy it as is or as the base of another recipe throughout the week.  No salt was used, just pepper for a truly flavorful roast.

TIP: Searing the roast before roasting it will seal in the juices and add another layer of flavor.

Allowing the meat to rest for 10 minutes after cooking will give the juices time to redistribute. If you cut into the meat as soon as it comes out of the oven, all the juices will run out, and your meat will be dry.

80 minutes to Prepare and Cook.

Ingredients:
1 – 2 1/2 pound top round beef roast
1 t cracked black pepper

Directions:
Remove meat from the refrigerator; allow to stand at room temperature for 20 minutes. Pat meat dry with paper towels to remove any moisture. Sprinkle and then rub the pepper over the meat. Preheat oven to 400 degrees. Place the meat into a heated saute pan that is oven proof. Sear the meat on all sides over moderate heat; place in oven. Reduce the oven temperature to 350 degrees. Roast for 50 minutes or until internal temperature reaches 125 degrees F. Remove meat from oven, cover loosely with foil and allow to stand for 10 minutes.

Serves 12.

Calories:   191.2
Total Fat:   7.6 g
Cholesterol:   84.1 mg
Sodium:   62.4 mg
Total Carbs:   0.1 g
Dietary Fiber: 0.0 g
Protein:   28.7 g

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