Delicious Strip Round Roast Beef

This recipe requires a bit of planning ahead, but it's well worth it!

1 (2 1/2 lb) Certified Angus Beef strip round roast                

2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard

2 Tbsp red wine vinegar

1 Tbsp honey

1 tsp dried Italian seasoning

2 tsp Kosher salt, divided

2 tsp cracked black pepper, divided

2 cups of beef stock

In a small mixing bowl combine Worcestershire, Dijon, vinegar, honey, Italian seasoning, 1 tsp salt and 1 tsp pepper to create a marinade.  Place roast in a gallon Ziploc bag and pour marinade over roast.  Close the bag, removing excess air and refrigerate overnight or at least two hours.  Turn it periodically to distribute flavors.

Remove roast from marinade and pat dry.  Discard marinade and season the roast with an additional      1 teaspoon of salt and 1 teaspoon of pepper.

Preheat oven to 450 degrees.  Place roast in a shallow roasting pan fitted with a rack.  Roast 15 minutes, then reduce oven to 325 degrees.   Add beef broth to roasting pan and roast approximately 80 minutes until roast reaches desired doneness.  

Remove from the oven and loosely tent with foil and let rest for 10 minutes before slicing.

For a little different flavor profile, use the following rub instead of the marinade:

2 cloves garlic minced

1 Tbsp rosemary minced

1/2 Tbsp Worcestershire sauce

1 tsp smoked paprika

1/2 tsp mustard powder

2 tsp salt

1 tsp pepper

Evenly rub the sasoning onto the roast and place it in the refrigerator in a Ziploc bag overnight.  Remove from bag and place in roaster.  Roast as directed above.