What kind of cut is best?
There is no one way to cut this but the way that the recipe does this is top round, but bottom round also works quite well. Top sirloin and eye of round are also quite popular. You can get a lean cut for best results especially if you like a more tender type of meat.
If you do choose a lean cut of meat though, understand that it’ll need to be thinly sliced so it’s not too chewy.
What seasonings can I use?
That’s the best part of this. You can use herbs listed within this recipe, or if you have other favorite herbs, use these if you’d like. Cumin and coriander are also good for this, so make sure that you try them.
A good rule of thumb for meat like this is the more flavor bashed into this, the better it’ll be.
About a teaspoon for every single pound is a good way to make this work. You can also add some veggies too including scallions and garlic if that’s what you’d like.
Some people like to mix all these with the oil to lather it on there, since it makes sure that the seasoning gets around all parts of the roast.
How do I do the oven temperature for roasting?
The ideal roasting temperature is 325 for this, and you want to drop this after it’s been in the oven for 15 minutes for the sole reason to create a perfectly roasted meat.
Searing is not possible for this kind of meat simply because of how big it is. Having the oven nice and hot is the first chance to get that nice crust on there without taking it out and throwing it in the skillet.
Dropping this directly down to 325 is a good way for the meat to actually cook nice and slow and allows for everything to relax and become the perfect tenderness that you go for.
What’s the temperature the meat should be at for this?
You should make sure that the center of this sits at about 130 degrees or so, and if you want to get a full medium roast, make sure the temperature is 145 for best results.
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
Steps
It’s recommended that you let this roast sit on a wire rack without coverage on a sheet to bake for about an hour at least, or overnight
Preheat your oven to 450 and then in a bowl combine the seasonings with the oil, putting this on the roast
Add the roast to a pan that’ll roast it and place it on your roasting rack for 15 minutes at 250, and then, reduce this all the way down to 325, and from there, let it sit at that temperature for up to 2 hours for medium-well, or an hour and 45 minutes if you’re going for a medium doneness
Let it sit out for about 30 minutes before you slice it up to serve!