3 1/4 Pound Eye round roast

1/8 Teaspoon Dried Thyme
1/4 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
1/2 Teaspoon salt
1 Teaspoon Black Pepper
2 Garlic cloves, crushed
1 Tablespoon Olive Oil
Canola oil for browning

Directions

Take the garlic cloves and crush them using a garlic crusher or the back of a knife. add the cracked pepper, salt, oregano, thyme, basil, pepper flakes. Add a teaspoom of olive oil to make a paste.

Rub the season mix all over the roast and wrap it in saran wrap and store it in the fridge overnight. In the AM take the beef out of the refrigerator about an hour or two before you are about to roast it so it can come to room temp.

Preheat your oven to 275F

Now take a pan and set it over medium heat. Add a tbs of canola oil

Brown each side about 45sec to a minute. Do not over brown we want to slightly brown each side and finish cooking it in the oven.

Put your roast on a baking rack and place a pan under it to catch the drippings. Place an oven proof thermometer in the deepest part of the roast and place it in the 275 deg preheated oven

Roast the beef until the thermometer registers 128F. If you don’t have one cook it 18-20 minutes a pound

It is very important to let the roast rest covered about 15min. before carving. Once it has rested it can be carved.

  • 2 1/2 cups pineapple juice
  • 2 1/2 cups orange juice
  • 1 cup 151 proof rum (Wray and Nephew Overproof)
  • 1/2 cup dark rum (Meyers)
  • 1/2 cup coconut-flavored rum (such as Malibu(R))
  • 1/4 cup fresh lime juice
  • 3 tablespoons grenadine syrup
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 lemon, sliced

Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.

Makes 8 Servings

Courtesy of Scotty at Blue Ribbon

This is a fra diavolo with a heartier sugu