2.5-3 pound eye of round roast
3 cloves garlic, finely chopped
2 teaspoons Kosher salt, divided
1/2 teaspoon black pepper
2 teaspoons rosemary
1 table spoon oil
Take the roast out of the refrigerator and pat dry with paper towels.
Rub 1 teaspoon of Kosher salt all over the roast, massaging it into the meat.
Let the roast sit on the counter for 45 minutes to an hour.
Preheat the oven to 500 degrees.
Make the garlic herb seasoning by mashing together pressed garlic, rosemary, black pepper, remaining salt and oil into a paste.
Rub the seasoning paste all over the roast.
Place the roast on a baking sheet fitted with a rack.
Roast at 500 degrees for exactly 5 minutes per pound.
Turn the oven off and let the roast continue to cook in a closed oven for exactly 90 minutes. Do not open the oven.
Remove the roast from the oven when the internal temperature reaches between 125-130 degrees. In about 60 minutes.
Tent with foil and let stand for 10-20 minutes before slicing thinly against the grain