This recipe makes a very tender roast through the marinading and searing of the outside. I generally use a bottom round or eye of round roast, but any large cut can be used.

1 beef roast (at least 2 pounds)
6-10 cloves garlic (crushed)
1 tsp salt
1 tbsp pepper
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1/2 cup olive oil

Mix all marinade ingredients together and let sit for a half hour or so. If roast has a fat side, place that side on the bottom of a pan. Rub marinade ingredients over and cover with plastic wrap or foil. Marinade for 2 -3 days, scooping up juices at least once a day and pouring them on top. To cook, preheat oven to 500 degrees. Place roast in oven directly from refrigerator, fat side down, if applicable, and cook for 20-25 minutes. This will carmelize the outside, locking juices in. Putting the roast in while still cold will keep the inside from cooking while the outside is seared. Turn roast fat side up and reduce temperature to 350 degrees. Cook until desired temperature (I make it medium, about 140-145 degrees in the center after resting, so I pull it out of the oven at 125-130 degrees. ) This will take about 45 minutes to an hour, depending on roast size. (A remote thermometer works best here. I recommend it as an investment that makes roasting meat and poultry quicker and easier.) Remove from oven and let rest at least 20 minutes before carving. The roast will continue cooking and internal temperature will raise 15 degrees or more in this period. It is best to remove from the oven at a lower temperature, depending on how you want your roast done.

Cooks tip: The leftover beef makes great sandwiches when placed on my Old World Grains bread with aioli and spinach.