| | Directions | | Preheat oven to 325°. Coat roasting pan with cooking spray. Spread pesto over beef. Place beef, fat side up, in pan. In food processor process bread until fine bread crumbs form (about 1 C.) In bowl, toss crumbs with thyme, chives, oil, rosemary, salt, pepper, onion and garlic powder. Pat crumb mixture over top and sides of beef. Roast beef until meat thermometer inserted into center registers 125°. (For medium rare, 50-60 minutes.) Transfer beef to serving platter. Cover loosely with foil, let stand 10 minutes before slicing. |
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| Ingredients | | - |  | 1/4 cup sun-dried tomato pesto |
| - | | 3 pounds beef eye round roast |
| - | | 3 inch long piece seeded semolina or Italian bread, 3 ounce cubed, 2 cup chopped |
| - | | 1 tablespoon fresh thyme, chopped |
| - | | 1 tablespoon fresh chives, chopped |
| - | | 1 tablespoon olive oil |
| - | | 1 1/2 teaspoons fresh rosemary, chopped |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1/2 teaspoon onion powder |
| - | | 1/2 teaspoon garlic powder |
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