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Servings: 12
Calories: 157kcal
Equipment
Ingredients
- 3 pounds round roast
- 1 tablespoon sea salt
- ¼ cup extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon dried thyme chopped
- 4 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon cornstarch optional
- Fresh thyme and rosemary mashed potatoes and salad, to serve
Instructions
- Place the roast on a baking sheet and sprinkle it with a pinch of sea salt. Refrigerate it uncovered for at least one hour or overnight for enhanced flavor.3 pounds round roast, 1 tablespoon sea salt
- Preheat the oven to 390°F (200ºC). In a bowl, mix the olive oil, Worcestershire sauce, minced garlic, chopped rosemary, thyme, salt, and pepper. Rub this mixture evenly over the entire surface of the roast, ensuring it’s fully coated.¼ cup extra-virgin olive oil, 1 tablespoon Worcestershire sauce, 4 garlic cloves, 1 tablespoon fresh rosemary, 1 tablespoon dried thyme, 4 teaspoons salt, 1 teaspoon pepper
- Put the seasoned roast in a baking pan and roast it for 15 minutes. Lower the oven temperature to 160ºC (320°F) and continue roasting for another 45–60 minutes, depending on your preferred doneness. For accuracy, use a meat thermometer: 135°F for medium-rare and 145°F for medium.1 tablespoon cornstarch
- If you’re making gravy, transfer the roasting juices to a small pot. Dissolve a tablespoon of cornstarch in ¼ cup of beef broth or water, then stir it into the juices. Heat the mixture over medium heat, stirring constantly until it thickens to your desired consistency.
- Once the roast is finished cooking, remove it from the oven and let it rest for 15–30 minutes. Resting allows the juices to redistribute, keeping the meat juicy and tender. Garnish with fresh thyme or rosemary, slice against the grain, and serve with your favorite sides.Fresh thyme and rosemary
Notes
- Choose the Best Cut: Round roast, top sirloin, or eye of round are all excellent choices. They roast evenly and stay juicy when cooked properly.
- Season Ahead of Time: For the best flavor, salt the meat and let it rest uncovered in the fridge for at least an hour. Overnight works even better, allowing the seasoning to penetrate the meat fully.
- Use a Meat Thermometer: This is the most reliable way to achieve your desired doneness. Insert it into the thickest part of the roast for an accurate reading: 120°F for rare, 145°F for medium, 155°F for well done.
- Don’t Skip Resting: Resting the meat for 15–30 minutes after cooking lets the juices redistribute, keeping the roast tender and flavorful when sliced.
- Slice Against the Grain: This step ensures the beef is easier to chew and more tender. Take a moment to identify the direction of the grain before slicing.
- Gravy Consistency: If making gravy, stir the cornstarch mixture constantly while heating to avoid lumps. Adjust the thickness to your preference by adding more broth or cornstarch.
- Roasting Pan Tips: Use a pan with a rack if you have one to promote even cooking and airflow around the roast. If not, a regular roasting pan works fine—just turn the roast halfway through.
- Save the Drippings: The flavorful drippings can be used to make gravy or saved to enhance soups and stews. They freeze well if you want to use them later.
Nutrition
Calories: 157kcal | Carbohydrates: 1g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 1618mg | Potassium: 436mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg
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