Spicy Roast Beef

I don't like to remake entree recipes often, unless they are really really basic (think tex-mex or stir fry).  I think that if I make them too often (~4 times a year), then I will tire of them.  I have a history of endlessly eating and tiring of food... Smacks cereal, macaroni and cheese, and other foods that I've repressed in order to prevent myself from crying every time I walk past them in the store.  So far I've only been able to regain my will to eat the blueberry cranberry bread from the Breadsmith, a loaf of which I can devour in a sitting.  Good thing I'm never actually in town on the days that it is made, otherwise I would probably have sausage fingers from all of the carbs.  Anyway, moving away from bread... Today I made a roast, the same roast that I made about a month ago!  Alex and I were debating whether or not to go to Outback (which I think we went to like four times in the last two months... yikes!)  I won out, and got to make a roast.  The crushed pepper really added an nontraditional kick to this roast.  It didn't help that I apparently didn't mix the spices well enough, so occasionally there would be bite of very ferocious tasting beef.  We had our friend Sarah come over for dinner, even though the poor girl wasn't fed for like two hours because we didn't get back from the grocery store until much later than anticipated.  Alex really liked the roast, I really liked the roast, and Sarah will be coming back for dinner again.  Rating 9.5/10.

This recipe is  adapted from Food People Want



Ingredients

• 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.
• Salt
• Olive oil

Instructions

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).
Slice, consume.