3-4 lbs. high quality chuck or rump beef roast
3 tbsp. very soft butter
1 tsp. fresh lemon juice
2 tsp. salt
1/8 tsp. ground black pepper
1 clove garlic, peeled and minced
1 1/2 tsp. oregano, crushed
1 1/2 tsp. basil, crushed
1 tsp. rosemary, crushed
1 tsp. parsley, crushed

Allow beef to reach room temperature. Combine remaining ingredients thoroughly. Coat roast with mixture, being sure ample is on top side. Place on rack in shallow roasting pan; do not add water.

Roast, uncovered, in preheated 325 degree oven approximately 30 minutes per pound or until meat thermometer registers 140 degrees for rare, or 150 degrees for medium-rare. Use a very sharp knife to cut into thin slices. Makes 6-8 servings.