Ingredients:

  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp fresh sage, minced
  • 1 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp onion powder
  • 3.5 lb top round roast, trimmed of excess silver skin
  • 2 tbsp avocado oil
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 1 tbsp cold butter

Instructions:

  1. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, pepper, and onion powder until a thick paste forms.
  2. Pat the roast completely dry with paper towels and rub the herb paste evenly over the entire surface, pressing it firmly into the meat.
  3. Preheat oven to 425°F (218°C). Heat oil in a roasting pan over medium-high heat and sear the roast for 3–4 minutes per side until a dark crust forms.
  4. Transfer the pan to the oven and immediately lower the temperature to 325°F (163°C). Roast until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  5. Remove roast to a carving board, tent loosely with foil, and let rest for 20 minutes.
  6. While resting, place the roasting pan on the stove over medium heat. Deglaze with red wine, stir in beef broth, and simmer until reduced by half. Whisk in cold butter for a glossy finish.