Combine all the seasoning ingredients in a medium jar.
Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and arrange on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Put the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Put the pan into the preheated oven on the lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven to a cutting board and let rest about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.
1 1/2 to 2 hours (rare) 140 degrees F for medium, 160 degrees F for well.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rose George, owner of Vito & Nick's in Chicago, IL