Eye of Round Roast

Eye of Round Roast

2 - 3 lb. eye of round beef roast (mine was 2 1/4 lbs.)

1 tsp. salt

2 cloves garlic, minced

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. parsley

1/4 tsp. pepper

Rub the roast with the tsp. of salt, wrap in plastic wrap and place in the fridge for 12-24 hours. When ready to roast, mix together the remaining ingredients and rub all over the roast. Place the roast on a rack, fat side up, over a tinfoil lined baking sheet. Let the roast sit at room temp. for 30 minutes. Place the roast in a 450 degree oven 7 minutes per pound (I did 16 minutes for mine). Without opening the door, reduce the heat to 170 degrees and cook for 1 hour 40 minutes for med. rare, 1 hour 30 minutes for rare. Remove the roast from the oven and tent with tinfoil for 10 minutes before thinly slicing. Serve with gravy or au jus sauce.