| Ingredients |
RUB FOR ROAST
2 stalks Fresh oregano, left on stalk
1 stalk Fresh Thyme, left on stalk
1 tsp Basil
2 cloves Garlic
tbsp Olive oil
ROAST BEEF
3 lb Eye of Round Roast
Salt and pepper, as required
2-3 stalk Fresh oregano, for garnish
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| Preparation |
1. To make the rub, tie your herbs together, creating a mock paint brush for the beef. Then, add all other ingredients into the pestal and motar, placing the tips of the herb paint brush into the pestal, bash them all to create a mix.
2. Then, using the paint bush, "paint" the herb marinade over the beef ensuring to cover the bottom too. Rub the marinade over the meat. Place the untied herbs on top of the roast. Salt and pepper.
3. Place in an oven at 350 F. Cook approx 2-2 1/2 hours for a medium roast. Remove and let set for at least 15 minutes. This will release the juices.
Serve hot and garnish with fresh oregano stalks. This recipe was created for Chris "Dirty" Sanchez. Enjoy it mate.
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Per Serving: 232 Calories; 9 g Fat; 3 g Sat Fat; 86 mg Cholesterol; 76 mg Sodium; 0.62 g Carb; 0.26 g Fiber; 35 g Protein. |
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