Never-Fail Roast Beef

Sometimes you want to feed a crowd something substantial like dinner but don’t have the space to do that. Offering something like this recipe, and/or a turkey or Madeira Ham sliced small and served on little rolls, baby popovers or toasted French Bread rounds does the trick.

Never-Fail Roast Beef

2 Tablespoons Sweet Hungarian paprika (red can)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
dash garlic powder
3-4 pound Eye of Round Roast
olive oil

Mix dry rub ingredients in a roasting pan. Smear roast with olive oil all over, and place in pan on herbs. Roll roast until well coated. To coat the roast thoroughly, spread the mixture around with your hands. Put the roast in a preheated oven of 450° and cook for 15 minutes. Drop the temperature to 350° and cook with the formula of 20 minutes per pound, from the beginning (this includes the high temperature). Deduct, also, 15 minutes that you will let the roast settle out of the oven before slicing, because it continues to cook during this time as well.* Comes out perfectly rosy rare, yet fully cooked every time. If you prefer medium, refer to your meat thermometer.
* (For example, a four pound roast would take a total of 80 minutes, the first fifteen at the higher temperature, the last 15 out of the oven, and only 50 minutes at 350 degrees)