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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Keep beef refrigerated until preparation. Pat dry. Optional: for a drier surface, place on a rack in a rimmed tray in the refrigerator for 2 hours or overnight, away from ready-to-eat foods.4 lb Round Roast
- Heat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt and pepper. Rub over the beef and set on a rack in a roasting pan.¼ cup Extra Virgin Olive Oil, 3 Cloves Garlic, 1 Tbsp rosemary, 1 Tbsp Thyme, 4 tsp Kosher Salt, 1 tsp Ground Black Pepper, 4 lb Round Roast
- Roast for 15 minutes, then reduce oven to 325°F. Continue roasting, checking the thickest center with a thermometer well before the estimated 2-hour total cooking time. Cook to at least 145°F (63°C) before removing from the oven. Roast shape and starting temperature affect timing; do not judge by color alone.4 lb Round Roast
- Transfer to a clean carving board and tent loosely. Rest 15–30 minutes, including at least 3 minutes before cutting. Slice thinly across the grain and serve.4 lb Round Roast
Notes
Round roast is lean; slice thinly across the grain. Cooking and resting times are estimates, and optional refrigerated surface drying is not included in the total. This recipe does not include gravy. Refrigerate leftovers promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.
