Pepper Rubbed Roast

You know that we are fans of the Rosemary and Pepper Crusted Roast recipe that I found earlier this year.  It's our new go-to recipe for roast.  But the other day I wasn't feeling like making the trip down the hill to seek out some fresh rosemary, so I decided it was time to try something a little different.  I came across a recipe for Herb Rubbed Roast, and modified it...here is the recipe:

1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon chipotle pepper
2 tablespoons olive oil

Mix all the seasonings together, including the olive oil.  Rub the seasoning paste all over the roast.

Preheat oven to 350F.

Place roast onto a prepared baking sheet (lined with foil).  Roast for 1 hour, or until the roast is cooked to your liking (use that handy meat thermometer!).  Remove from oven and let the roast sit for 10 minutes before carving and serving.

VERDICT:
You need to like pepper to like this roast.  We like pepper, so we enjoyed it.  The crust had a bit of a bite, which was tasty, and added a little kick to the gravy for the mashed potatoes and Yorkshire pudding.  We had to give the kids the inside of the slices of meat (too peppery for them) - but us adults were happy :-)