Ingredients:

  • 4 lb beef eye of round roast
  • 2 tbsp kosher salt
  • 1 tbsp coarsely cracked black pepper
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, finely minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh sage, chopped

Instructions:

  1. Pat the beef completely dry with paper towels. Tie the roast with kitchen twine at 1.5-inch intervals if needed. Coat all sides with kosher salt and let sit at room temperature for 60 minutes to dry-brine.
  2. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, sage, and cracked black pepper to create a thick paste. Slather the mixture over the top and sides of the roast.
  3. Place the beef on a wire rack in a roasting pan. Insert a meat thermometer into the thickest part. Roast at 325°F (165°C) for approximately 90 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.
  4. Remove the roast from the oven and transfer to a warm platter. Tent loosely with foil and allow it to rest for at least 20 minutes before slicing to allow juices to redistribute.