2 tsp. coarse ground black pepper
1/2 tsp. each rosemary, leaf thyme (or 1/4 tsp. ground thyme)
1 tsp. garlic powder
1/2 tsp. each oregano and poultry seasoning
1 tbsp. olive oil
1 (3 lb.) eye of round roast or boneless rib eye, rump or tenderloin

In a small bowl combine spices and oil. Mix well. Rub meat with spices and oil until well coated. Place roast on rack; bake at 500 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Bake additional 45 minutes. Makes 6 to 8 servings.

GARLIC-MAYONNAISE SAUCE:

In a small bowl, combine: 1/2 tsp. garlic 1 tsp. lemon juice 1/2 tsp. oregano

Mix well. Chill. Serve with roast. Half of this sauce is sufficient.