Make It Simple: Peppercorn Encrusted Spoon Roast

Description:

Note: to hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour. check the temperature every 15 minutes. it will rise approximately 10°f at first, and then gradually subside.

Ingredients:

1 5 lb. All Natural Angus beef spoon roast
1⁄4 cup World Classics Trading Co. olive oil
3 Tbsp. tri-color peppercorns, ground
2 Tbsp. kosher salt
1 Tbsp. Big Y garlic powder

Instructions:

Remove roast from refrigerator 3 to 4 hours before roasting.

Preheat oven to 450˚F.

Rub oil on all sides of roast to coat. Press ground peppercorns, salt and garlic powder onto all sides of roast, coating generously; place in a roasting pan. Cook roast for 15 minutes. Turn oven temperature to 325˚F and continue cooking for 1 hour and 20 minutes or until the internal temperature reaches 135˚F (medium rare),
150˚F (medium) or 160˚F (medium well).

Remove from oven, cover with aluminum foil and let sit approximately 15 to 20 minutes. The roast will continue to cook as it sets, approximately
5˚F to 10˚F more.

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