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Published: Wednesday, 12/12/2001

Lemon-Thyme-Crusted Beef Holiday Roast

1 3 to 31/4-pound boneless bottom round roast

Lemon-Thyme Paste:

3 tablespoons chopped fresh thyme

2 tablespoons minced garlic

1 tablespoon freshly grated lemon peel

1 tablespoon olive oil

1 teaspoon coarse grind black pepper

1 teaspoon salt

Cook's note: The Lemon-Thyme Paste may also be used to season a beef rib roast, small end, chine bone removed (6 to 8 pounds). This roast should be cooked 21/4 to 21/2 hours for medium rare or 23/4 to 3 hours for medium doneness.

Heat oven to 350 degrees. Combine paste ingredients; press evenly into beef roast. Place roast, fat side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water. Do not cover.

Roast at 350 degrees for 11/2 hours until roast reaches 150 degrees for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10 degrees.

Carve roast into slices.

Yield: 8 servings

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