4 pound beef roast – Top round roast; Top sirloin roast; Bottom round roast; Eye of round roast (We usually use a top round roast but they all work.)
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Instructions
It is recommended that you let the roast sit uncovered at room temperature for 1 to 2 hours.
Preheat oven to 450 degrees.
In a small bowel , combine oil, garlic, rosemary, thyme, salt and pepper. Rub all over the roast.
Place the roast in a roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce the heat to 325 degrees and roast for 1 hour 45 minutes for medium or 2 hours for medium well done.
Remove from the oven and let rest for 15 to 30 minutes before carving.
