Garlic and Apple Juice Infused Eye of Round Roast

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 inch deep. With a meat injector, inject apple juice into the roast at various intervals in top, sides and bottom. Rub roast with olive oil and sprinkle with pepper, oregano and salt. 

Place 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 roast from refrigerator at least 2 hours before cooking so that it is room temperature before placing in the oven.

Heat oven to 500ºF. Unwrap 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.