This recipe is adapted from Food People Want
- 1.5 lb boneless eye-round roast
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoons ground red pepper
- 3 cloves of garlic, finely chopped to a paste. Or 1 tsp garlic paste.
- Olive oil
Rub salt all over the roast the day before (or in my case- two hours before) you plan on baking it for dinner. Cover and wrap tightly in saran wrap, and place in the fridge.
Prior to baking the roast, preheat the oven to 250 degrees.
Rub olive oil over roast and then mix up the spices with the garlic and repeat the rubdown.
In an olive-oiled pan large enough to hold the roast, brown every side (for about two minutes).
Place the roast on a rack that is on top of a cookie sheet. Line the sheet with tin foil to avoid any unnecessary dish washing *shudder*.
Bake in the oven for an hour and twenty minutes at 250. Turn the stove off and leave the roast in for another 25-30 minutes (or until the roast reaches 130-140 degrees).