Take a top round beef roast (around 8 lbs.) and place rub mixture on all sides. Wrap in 2 layers of heavy aluminum foil and place in refrigerator overnight. Any leftover rub should be piled on top of roast before foil is closed.
Before cooking, remove me roast from refrigerator and allow to reach room temperature.
Preheat oven to 350 degrees and place meat in heavy roasting pan.
Cook in oven at 350 for 45 minutes to an hour, then reduce temperature to 225 degrees and cook, low and slow, another 6-8 hours, depending on size of roast.
Check with meat thermometer. Remove from oven when interior temperature reaches 125-130 degrees for medium rare, or 140-150 for medium.
Allow meat, still wrapped in foil to rest for 10 minutes before slicing in order to seal in. Slice meat against the grain. Serve on large, bakery-style bun.
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 8.9mg||0 %|
|Total Carbohydrate 67.6g||20 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 67.4g|
|Protein 0.1g||0 %|
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Calories per serving: 262
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