An impressive roast for holiday parties and other special occasions. Coat with a seasoning rub and roast slowly for tender flavorful meat.
Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
Roast, uncovered, until internal temperature reaches 130°F for medium-rare (1 3/4 to 2 1/4 hours) or 140°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.)
Note: Begin checking internal temperature of roast with meat thermometer 30 minutes before estimated end cook time.
To prepare recipe with roasted vegetables, toss 1 1/2 pounds cut-up fresh vegetables, such as carrots, parsnips, potatoes, onions and Brussels sprouts with 1 tablespoon olive oil in large bowl. Add vegetables to pan around roast during the last hour of cooking.
To prepare recipe with a beef eye roast, see Herb Crusted Roast Beef.