Oven-Roasted Spicy Beef Petite Roast
1. Heat oven to 425°F. Press pepper rub evenly onto all surfaces of beef roasts.
2. Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 20 to 25 minutes for medium rare; 25 to 30 minutes for medium doneness. Remove from oven when instant-read thermometer inserted into center of thickest part of roast registers 135°F for medium rare or 150°F for medium doneness. Let stand 5-10 minutes before carving.
Spicy Three Pepper Rub: Combine 2 teaspoons salt, dried oregano leaves, sweet paprika and 2 dried thyme leaves, 1 teaspoon garlic powder, onion powder, ground black pepper, ground white pepper and 1/2 teaspoon ground red pepper in small bowl. Store in airtight container. Shake before using. Makes 1/4 cup rub.
Nutrition information per serving: 162 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 72 mg cholesterol; 897 mg sodium; 0 g carbohydrate; 0.9 g fiber; 24 g protein; 5.0 mg niacin; 0.5 mg vitamin B6; 3.4 mcg vitamin B12; 3.2 mg iron; 30.6 mcg selenium; 6.1 mg zinc; 101.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
Cook's Tip: Beef Shoulder Tender Petite Roast is a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. All external fat is removed. The shape and size are similar to pork tenderloin. The petite roast averages 8 to 10 ounces.