2 minced garlic cloves
1 tbsp peppercorns, crushed
1 tbsp Kosher salt
1 tsp fennel seeds, crushed
1 tsp ground cumin
1/2 tsp dry mustard
1/4 cup olive oil
1 (3-3/4 lb) eye-round beef
1 tbsp chopped fresh parsley
2 tsp chopped fresh rosemary
1 cup chicken broth
1 lg onion, sliced

Heat grill to med-high. In bowl, combine garlic, peppercorn, salt, fennel seeds, cumin, mustard, and olive oil until blended. Rub 1/2 the mix over beef. Cover, refrigerate 1 hour.

Add parsley and rosemary to remaining spice mix. Grill beef 4 minutes, or until seared on all sides. Turn occasionally. Place beef on rack set in aluminum grill-safe pan. Add broth and onions to pan. Place pan on grill.

Cover grill, cook 45 minutes. Reduce grill heat to low. Cook 1 hour more. Brushing with spice mix during last 10 minutes of grilling. Let sit 10 minutes before slicing.

Submitted by: Sherry Monfils