Ingredients

• 1 3-4 lb beef eye round roast
• 2 tablespoon olive oil
• 2 tablespoons freshly ground black pepper
• 2 tablespoons Kosher salt
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh parsley
• 1 (13 by 9-inch) disposable aluminum roasting pan
• Horseradish cream sauce

Directions

1. Pat beef dry with paper towels. Brush all over with olive oil then season liberally with salt and pepper.

2. In a small bowl, combine rosemary, thyme, and parsley. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. Wrap beef tightly in plastic wrap and refrigerate overnight.

3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place beef on the hot side of the grill and cook until well browned on all sides, about 10 minutes.

4. Move beef to aluminum roasting pan and place on cool side of the grill, cover, and cook until an instant read thermometer inserted into the thickest part of the beef reads 125 for medium-rare or 130 for medium, about 40 to 60 minutes more. Remove from grill to carving board and let rest for 15 minutes. Carve and serve with horseradish cream sauce.

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