Round Of Beef On The Pit Recipe

1. 1

   Pierce roast with a knife and poke garlic slivers into the slit.

2. 2

   Season with Lawrey's salt and paprika.

3. 3

   Put on a flat pan and place on the pit with the cover down.

4. 4

   Use a meat thermometer to test for doneness.

5. 5

   It should take about 2 1/2 to 3 hrs for the meat to be rare.

6. 6

   This roast is wonderful served with little new potatoes steamed quickly, placed in baking pan with drippings from roast, sprinkled with Lawrey's salt and roasted in oven for 1/2 hour.

7. 7

   (You may or possibly may not peel the potatoes before roasting them.

8. 8

   It's strictly a matter of preference.)

9. 9

   Add in a cooked vegetable or possibly asparagus or possibly broccoli and a green salad with my special Roquefort Dressing to compliment this entree.

10. 10

    Refer to sections on SALADS AND DRESSINGS, SIDE DISHES AND DESSERTS.

* Per serving · 4 servings · Values may vary.

No additional tips available.