The Best Roast

This one is from my Curated Christmas eBook that I published back in December. Its a fan favorite because it is the perfect roast to make if you are not comfortable with cooking larger pieces of meat, or anything for that matter.

It can be intimidating, I get it. After all, the meat for a large dinner is always the star of the show, right? The pressure is on. Don't burn it. Don't make it too dry. All these expectations. Luckily for you, this cut of meat and way of cooking will help make the process much smoother. This roast is simple to make with delicate spices that should complement any side dishes you might serve. You've got this!

If that wasn't enough of a pep talk, you can always use MY FAVORITE kitchen gadget, The Meater, to make it fool proof!

Now, onto the recipe....

Ingredients

2.5-3 pound Top Round Beef Roast

2 tablespoons good olive oil plus more for browning

2 teaspoons salt

1 teaspoon pepper

1 1/2 teaspoon oregano

1 1/2 teaspoon thyme

1 1/2 teaspoon crushed red pepper

5 cloves of garlic, minced

1 tablespoon soy sauce

Directions

The night before, remove your loin from the packaging and dry it with paper towels. Next, generously salt it and wrap it in plastic wrap, then return it to the fridge to sit overnight. If you forget, don't worry. It needs a minimum of 4-6 hours.

Preheat the oven to 250F. One hour before cooking, let it sit out on the counter to take the chill off. Combine all the dry spices, garlic, and soy sauce, then set them aside. Pat the meat dry again with paper towels and rub it with oil and then with the spices, pressing to adhere.

Add 1-2 tablespoons of olive oil to a hot pan and sear the beef on all sides for about 3-4 minutes until it's a nice deep brown. Roast it at 250F for 1 hour and 20 minutes or until the internal temperature reads 115 degrees. Turn the oven off but keep the roast in for an additional 30-40 minutes until the internal temperature reads 130F, 140F for medium. Pull it out of the oven and let the meat rest for an additional 30 minutes, but the longer the better.

Remember, The Meater is your best friend for a recipe like this.