Perfect Roast Beef
, About 2 h (+ optional 1 h+ chill), Serves 8
A herb-and-garlic rubbed round roast, seared hot then slow-roasted to a juicy medium.
| prepArrange oven rack in center | |||||
| prepPreheat oven to 450°F / 230°C | |||||
| prepSet a wire rack in a baking sheet (for the optional chill) | |||||
| 60 ml extra-virgin olive oil | Mix rub in small bowl | Rub all over roast, set on rack | Roast 450°F / 230°C, 15 min | Roast 325°F / 165°C, ~1 hr 25 min | Rest 15-30 min, then slice |
| 3 cloves garlic, finely chopped | |||||
| 4 tsp kosher salt | |||||
| 1 tbsp finely chopped fresh rosemary | |||||
| 1 tbsp finely chopped fresh thyme leaves | |||||
| 1 tsp freshly ground black pepper | |||||
| 1 (4-lb / 1.8 kg) round roast | Chill roast uncovered, 1 hr+ (optional) | ||||
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