This is a print preview of "Round Of Beef On The Pit" recipe.

Round Of Beef On The Pit Recipe
by CookEatShare Cookbook

Round Of Beef On The Pit
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Ingredients

  • 8 to 10 lbs. inner round roast beef or possibly sirloin, rolled
  • 1 clove garlic
  • Lawrey's seasoned salt
  • Paprika

Directions

  1. Pierce roast with a knife and poke garlic slivers into the slit. Season with Lawrey's salt and paprika. Put on a flat pan and place on the pit with the cover down. Use a meat thermometer to test for doneness. It should take about 2 1/2 to 3 hrs for the meat to be rare.
  2. 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. (You may or possibly may not peel the potatoes before roasting them. It's strictly a matter of preference.) Add in a cooked vegetable or possibly asparagus or possibly broccoli and a green salad with my special Roquefort Dressing to compliment this entree.
  3. Refer to sections on SALADS AND DRESSINGS, SIDE DISHES AND DESSERTS.