1 3 to 31/4-pound boneless bottom round roast
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
1 teaspoon coarse grind black pepper
1 teaspoon salt
Cook's note: The Lemon-Thyme Paste may also be used to season a beef rib roast, small end, chine bone removed (6 to 8 pounds). This roast should be cooked 21/4 to 21/2 hours for medium rare or 23/4 to 3 hours for medium doneness.
Heat oven to 350 degrees. Combine paste ingredients; press evenly into beef roast. Place roast, fat side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water. Do not cover.
Roast at 350 degrees for 11/2 hours until roast reaches 150 degrees for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10 degrees.
Carve roast into slices.
Yield: 8 servings