Roast Beef
Serves 6 - 8

  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
 
 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.