Herb Roast Beef

2 - 3 pound round rump roast or tenderloin
1 Tbsp. fresh ground pepper
1 tsp. salt
1/2 tsp. dried marjoram
1 tsp. dried thyme
3 tsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped

Combine spices and mix well. Cover roast beef with spices and cook at 325 degrees for 1 and 1/2 to 2 hours depending on the size and the desired doneness. If you are using a meat thermometer, it should reach 150 - 170 degrees. Let roast stand for 10 minutes before slicing. Cut into thin slices.

from the kitchen of Angel