Roast Beef with Garlic and Thyme
Serves 6 - 8

  1 Sirloin tip roast, about 3 to 4 pounds
  2 Tablespoons olive oil
  2 medium cloves garlic, finely minced
  1 teaspoon salt
  1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper
  2 teaspoons paprika
  1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary
  1 Tablespoon grated onion
  1/2 teaspoond dried leaf thyme



Remove roast from any netting and place in a foil-lined roasting pan.  Combine remaining ingredients in a small bowl, 
mixing well.  Rub roast all over and tie with twine to keep it together if necessary.  Cover and refrigerate for 1 to 2
hours.
Heat oven to 325 degrees.  Uncover the beef and place in the oven.  Roast for about 25 minutes per pound, or 
until the roast is tender and done as desired.  For medium-rare, the roast will register about 140 degrees F.  Remove
from the oven and cover the foil.  Let stand for 15 minutes before carving.