Peppered Roast Beef

5 pounds beef eye of round

3 garlic cloves -- slivered

black pepper -- coarsely ground

Heat oven to 500*. With a sharp, pointed knife make inch-deep incisions all over roast; insert garlic slivers in slits so that they disappear into the meat. Sprinkle meat all over with the pepper and place fat side up in a roasting pan. Roast meat, allowing 7 minutes per pound for medium-rare. Turn off heat and leave roast in oven 2 hours longer WITHOUT OPENING OVEN DOOR. Finished roast will be brown and crisp on the outside and pink throughout the inside. Serve warm or chill several hours. Cut in very thin slices to serve.