Ingredients:

  • 3 lbs boneless top round roast
  • 3 tbsp coarsely cracked black peppercorns
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil
  • 1/2 cup beef broth
  • 1 tbsp unsalted butter
  • 1 clove minced garlic
  • 1 tsp crushed black pepper

Instructions:

  1. Pat the roast completely dry with paper towels. In a small bowl, whisk together the cracked peppercorns, salt, garlic powder, onion powder, and thyme. Rub the olive oil over the meat, then press the rub firmly into all sides of the roast until evenly coated.
  2. Preheat oven to 425°F (218°C). Heat a skillet over medium-high heat until the oil shimmers. Sear the roast for 3-4 minutes per side until deep brown.
  3. Transfer the seared roast to a roasting rack in the oven. Roast until a digital thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare (approximately 45-60 minutes).
  4. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20 minutes before slicing.
  5. Optional: To make the pan sauce, sauté minced garlic in butter, stir in beef broth and crushed black pepper, and simmer until reduced.