Serves: 6 – 8
Heat oven to 325° F


Rub ingredients:

2 1/4 teaspoon salt

3/4 teaspoon black peppercorns, cracked

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried rosemary

3 tablespoons olive oil

Roasting ingredients:

3 pound top round beef roast

1 tablespoon olive oil

2 large onions, peeled and thinly sliced

1/4 teaspoon salt

3 medium-sized garlic cloves, peeled and thinly sliced 

2 tablespoons cold, unsalted butter

1/4 cup beef stock

Combine dry herbs and cracked peppercorns. 

Repeatedly pierce all of the surfaces of the roast with a fork. 

Brush the exterior of the roast with olive oil. 

Sprinkle the herb and cracked peppercorn mixture over the entire surface of the roast.

Place the roast in a covered bowl and chill for 12 hours. 

Turn roast over. 

Chill an additional 12 hours.  Chill the roast in total for no less than 24 hours.

Remove roast from ice box and allow to come to room temperature on the counter for approximately two hours. 

Cut an equal number of butter slices to that of garlic slices. 

Cut a slit in the top of the roast deep enough to hold the slice of butter, topped by a slice of garlic. 

Place half of the garlic and butter slices in slits on the top side of the roast. 

Turn the roast over and repeat the process to use up the rest of the slices of butter and garlic. 

Heat a cast iron skillet over medium-high heat. 

Add the tablespoon of olive oil. 

When the oil shimmers, add roast.

Sear roast on all sides until nicely browned, turning with tongs. 

Remove roast from skillet. 

Place in a roasting pan. 

Reduce heat under skillet. 

Add onions. 

Sprinkle with 1/4 teaspoon salt. 

Saute onions for 4 minutes, stirring occasionally.

Add 1/2 cup beef stock and continue to saute onions until translucent.

Remove roast from roasting pan. 

Place onions and any liquid in the skillet into the roasting pan.  Place roast on top of the onions.

Place roast in oven. 

Roast until meat reaches 130
° F. 

Tent the roast with tin foil and allow to rest for 15 minutes (Roast should register approximately 140 – 145
° F.  (medium rare) in the larger end.  The smaller end will probably be more towards medium, which allows one roast to serve both preferences)

Plate meat and serve. 

Cook’s Note: This roast goes well with sour cream with grated horseradish or gravy.