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- 1⁄2 cup kosher salt
- 1⁄2 cup basil, dried
- 1⁄2 cup oregano, dried
- 1⁄2 cup garlic, granulated
- 1⁄4 teaspoon black pepper, freshly ground
- 1 (5 -7 lb) round roast, fat cap on
- 1⁄2 cup olive oil, extra-virgin
Preheat the oven to 300 degrees. Combine the salt, basil, oregano, granulated garlic and onion, and the black pepper in a mixing bowl.
Trim all the fat from the beef round. Rosemary grinds the trimmings, but you can cut them up into bite-size pieces. Put the trimmings on the bottom of a roasting pan and sprinkle with some of the seasoning mix. Put the roast beef on top and coat the beef well with more of the seasoning mix. Drizzle the olive oil over the top of the roast and pat it into the seasonings.
Roast for 11/2 to 2 hours until the internal temperature registers 130 degrees(medium-rare) on an instant-read thermometer.
Remove from the oven and let stand for about 20 minutes before carving.
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