1 2-pound eye of round roast beef

For the marinade:
2 cloves of garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon dijon-style mustard
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon black pepper

To prepare marinade, in a shallow glass dish, combine garlic, lemon juice, oil, mustard, bay leaves, rosemary, and pepper. Mix well.

Add beef to marinade in dish; turn to coat. Cover dish with plastic wrap; refrigerate for at least 30 minutes or overnight.

Preheat oven to 450 F. Place beef on rack in a roasting pan. Cook for 20 minutes; reduce oven temperature to 300 F. and roast until cooked through and thermometer reads 145 when inserted into the thickest part of the meat, usually around 30 minutes.

Transfer beef to carving board; let stand for 15 minutes. Cut into thin slices and arrange on a platter. Serve immediately.

Serves 8