1. Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
2. Roast, uncovered, until internal temperature reaches 130°F for medium-rare (1 3/4 to 2 1/4 hours) or 140°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.)
Note: Begin checking internal temperature of roast with meat thermometer 30 minutes before estimated end cook time.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 489 (76%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||72 %|
|Saturated Fat 20.1g||100 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 132.5mg||41 %|
|Sodium 101.9mg||4 %|
|Potassium 485.9mg||13 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.6g|
|Protein 35.8g||51 %|
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Calories per serving: 645
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