Tender Eye Of Round Roast

Step 1: Season roast with 1 teaspoon salt all over and wrap in plastic wrap and store in fridge overnight.

Step 2: About an hour or two before roasting remove meat from fridge to come to room temp.

Step 3: Preheat oven to 275F.

Step 4: In a bowl, combine the remaining 1/2 teaspoon salt, thyme, basil, oregano, red pepper flakes if using, cracked pepper and garlic; mix well.

Step 5: Tie your roast with twine in 3 places.

Step 6: Pour the olive oil over roast and rub it all over.

Step 7: Rub the season mix all over roast.

Step 8: Heat a heavy skillet over medium heat and add about a tablespoon of canola oil; brown roast lightly on all sides about 45 seconds to one minute per side.

Step 9: Place roast on a baking rack inside a baking pan to catch the drippings.

Step 10: Place an oven proof thermometer into the deepest part of the meat.

Step 11: Place in the preheated oven.

Step 12: Roast the beef until the thermometer reads 128F.

Step 13: If you don't have one roast it 18-20 minutes per pound.

Step 14: I remove the roast at 128F because it continues to cook until it reaches 130F for medium rare.

Step 15: DO NOT OVERCOOK! It can become dry and tough.

Step 16: Let roast rest for 15 minutes before carving.

Step 17: It is best served thinly sliced.