1. Preheat oven to 325°F. 2. Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast. 3. Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get. 4. Remove from oven and let stand for 15 minutes. Slice thinly to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
