Ingredients:

  • 3 lb beef top round roast
  • 2 tbsp avocado oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 lb carrots, cut into thick chunks
  • 1 lb yellow potatoes, quartered
  • 1 large yellow onion, wedged
  • 4 cloves garlic, smashed
  • 1 cup beef broth (low sodium)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the roast completely dry with paper towels and rub the salt, pepper, and garlic powder evenly over all sides of the beef.
  2. Preheat Dutch oven over medium-high heat with avocado oil. Once shimmering, sear the roast for 4–5 minutes per side until a deep mahogany crust forms. Remove roast and set aside.
  3. In the same pot, sauté wedged onions and smashed garlic for 3 minutes until softened.
  4. Add carrots and quartered potatoes to the pot, then pour in the beef broth.
  5. Place the seared roast back on top of the vegetables and nestle rosemary and thyme sprigs around the meat.
  6. Cover with lid and transfer to a preheated oven at 325°F (163°C). Roast until internal temperature reaches 130°F for medium-rare or 140°F for medium.
  7. Remove roast to a cutting board, tent loosely with foil, and let rest for 20 minutes.
  8. Carve the beef into thin slices, cutting strictly against the grain.