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Herb-Peppercorn Encrusted Roast

Active Time: 15 minutes

Total Time: 1 3/4-2 1/4 hours

Serves: 9-12 servings


Herb-Peppercorn Encrusted Roast


  • In small bowl, combine bread crumbs, garlic, thyme, rosemary, pepper, oil and salt. Press over surface of roast.
  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do Not Add Water. Do Not Cover.
  • Roast in a preheated 325°F oven 1½-2 hours. Remove roast from oven when meat thermometer registers 135°F. Do Not Overcook.
  • Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 10°F to reach 145°F for medium-rare). Transfer roast to carving board. Carve into slices.


Serving Size: 1/12 of recipe
  • Calories 275kcal -
  • Total Fat 10g -
  • Saturated Fat 4g -
  • Cholesterol 115mg -
  • Sodium 220mg -
  • Carbohydrates 2g -
  • Fiber 0g -
  • Protein 43g -