1 Tablespoon butter, room temperature
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic cut in half
2 to 3 pounds beef roast, eye of round, or rump roast
thinly sliced red onion and tomato slices for garnish
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In a small bowl combine butter, lemon peel, thyme, salt and pepper. Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides Place meat on rack in a shallow roasting pan. Roast at 450 degrees, uncovered, for 20 minutes. Reduce temperature to 300 degrees; roast beef about 20 minutes longer for medium well. A meat thermometer should register about 140 degrees. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately.
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