Herbed Eye-of-Round

3 lb eye of round roast
⅓ c olive oil
¼ c grated onion
1 tsp dried basil
½ tsp dried marjoram leaves
½ tsp dried thyme leaves
¼ tsp pepper
Salt

Combine everything but the roast and salt. Pour into plastic bag, add roast and marinate overnight.

Preheat the oven to 500 degrees. Sprinkle salt all over the meat and place in a roasting pan or baking dish – make sure the fatty side is face up. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees. Roast for 18 minutes (6 minutes per pound) then turn off the oven and let the roast sit in the hot oven until the internal temperature reaches 130 degrees. Do not open the door at all during this time!

Remove roast from oven and let sit 20 minutes. Slice thin against the grain, top with leftover juices from pan.

(Not recommended for crock pot)