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I was fortunate enough to find an eye round on sale last week at Foodtown for $4.99/lb. On Sunday, I prepared the roast, but neglected to read the print where it said marinate for 48 hours! Luckily I had other supper options for Sunday and went ahead and prepped the roast for dinner on Monday evening. Also, the roast takes approximately 1-1/2 to 2 hours to roast at a low oven temperature of 275 degrees. The roast is served rare with an internal temperature of 125 degrees. I must say the roast came out wonderful. The meat was moist and rare. Fortunately, my husband could not detect the taste of anchovies. However, you could taste the aromatic scent of the thyme and rosemary. There's an accompanying horseradish sauce that goes with the roast, but, I forgot to prepare it despite having purchased the sour cream for the sauce. While the roast was delicious on its own, I'm sure it would have enhanced the roast. I also served mashed potatoes I made using Williams-Sonoma Cheddar and Chive mashing potato seasoning. They too were delicious. Williams-Sonoma still as a few flavors left from the holidays on sale such as Four Cheese Mashed Potato Seasoning, Garlic, Parmesan and Herbs, both $5.99 (markdown from $12.95) and Truffle Mashed Potato for $7.99 (markdown from $16.95). My husband thinly sliced the remainder of the meat for supper for another evening. I think a Roast Beef Panini, with caramelized onions, sliced cheddar cheese and the horseradish spread will make a quick and tasty supper. I also had my husband cut a few thicker slices and made a meal to go that I brought to my daughter's house for a quick and delicious supper for her after a long day in Manhattan 
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