Pepper-Crusted Sirloin Roast
Dinner guests will be surprised to hear this festive entree calls for only five ingredients. It’s the perfect choice for serving a large group. —MARY ANN GRIFFIN BOWLING GREEN, KY PREP: 15 MIN. BAKE: 2 HOURS + STANDING MAKES: 16 SERVINGS 2 Tbsp. Dijon mustard
1 Tbsp. coarsely ground pepper 1 Tbsp. minced fresh mint or 1 tsp. dried mint
1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed 1 beef sirloin tip roast (4 lbs.)
1. Preheat oven to 350°. Mix first four ingredients.
2. Place roast on a rack in a roasting pan; spread with mustard mixture. Roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), about 2 hours.
3. Remove from oven; tent with foil. Let stand 15 minutes before slicing. 3 OZ. COOKED BEEF 146 cal., 5g fat (2g sat. fat), 72mg chol., 78mg sod., 1g carb. (0 sugars, 0 fiber), 23g pro. Diabetic exchanges: 3 lean meat.