GARLIC AND APPLE JUICE INFUSED EYE OF ROUND ROAST

Steps:

• The day before cooking, trim excess fat from roast.
• Clean and thinly slice the garlic. Insert at about 2 inch intervals with a sharp knife into the roast, about 1/2″ deep.
• With a meat injector, inject apple juice into the roast at various intervals in top, sides and bottom.
• Rub the roast with olive oil and sprinkle with pepper, oregano and salt. Place the roast on a large sheet of plastic wrap and wrap tightly after seasoning. Place in a plate or pan and refrigerate overnight.
• The next day, remove the roast from the refrigerator at least 2 hours before cooking so that it is room temperature before placing in the oven.
• Heat the oven to 500 degrees. Unwrap the roast and place on a rack in a large roasting pan. Place oven rack at lowest position. Cook roast for 5 minutes per pound, no more! Turn off oven (gas ovens, turn on low) and leave roast in oven with door closed for 2 hours. Do not open the oven door at all during this time.
• After 2 hours, remove roast from oven and let stand for 20 minutes. Slice and serve.
• 6 to 8 servings.