1 2.5 lb boneless eye-round roast, tied
2 teaspoons kosher salt
1 teaspoon + 1 tablespoon olive oil
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1½ teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1 teaspoon if you’re sensitive to heat)
3 cloves of garlic, finely minced to a paste
Look at how simple those ingredients are! The night before you plan to cook this, rub the roast with salt, wrap tightly with plastic wrap, and refrigerate overnight.
Cover a baking sheet with foil, then place a cooling rack over top. Spray with Pam and set aside.
Make the garlic into a paste. Mince as finely as you can, then press down on the garlic with the side of your knife. Continue to press down on the garlic with the side of your knife until it starts to form a paste. Be careful not to let the knife slip! It should be as smooth as possible.
Mix the garlic together with the pepper, oregano, basil, and crushed red pepper flakes.
Rub the roast with olive oil then rub with the herb and garlic mixture.
Heat the remaining oil in a medium pan and add the roast, browning on each side for 3-4 minutes.
Place the roast on the rack on the baking sheet and roast at 250 degrees F for an hour and 20 minutes, then turn the oven off and allow the roast to continue cooking in the oven for 30-40 minutes, until the roast is 130 degrees F for medium-rare or 140 degrees F for medium. Don’t let it cook more than that or it’ll be dry!
Allow to rest for 5-8 minutes before slicing.
Slice thinly and enjoy with some vegetables, potatoes, or crusty bread. Makes a great sandwich the next day, too!
More information source:www.keyingredient.com