INGREDIENTS
1
(4-lb.) round roast
1/4 c.
extra-virgin olive oil
3
cloves garlic, minced
1 tbsp.
chopped fresh rosemary
1 tbsp.
chopped fresh thyme leaves
2 tsp.
kosher salt
1 tsp.
freshly ground black pepper
DIRECTIONS
Recommended: let roast sit uncovered at room temperature for 1 to 2 hours.
Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well done.
Remove from oven and let rest 15 to 30 minutes before serving.
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