Ingredients:

  • 3.5 lbs top round roast
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, minced
  • 2 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 1 cup beef bone broth
  • 1 large yellow onion, peeled and quartered

Instructions:

  1. Remove the beef from the refrigerator 60 minutes before cooking to reach room temperature. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  2. Pat the roast completely dry with paper towels. Rub the herb and oil mixture over the entire surface of the meat.
  3. Heat your roasting pan over medium high heat and sear the beef for 2 to 3 minutes per side until a dark brown crust forms. Remove the meat momentarily and place the quartered yellow onion in the center of the pan.
  4. Pour the 1 cup beef bone broth around the onions. Avoid pouring liquid directly over the beef to keep the crust intact.
  5. Preheat your oven to 325°F (163°C). Place the meat on top of the onions and move the pan to the oven.
  6. Roast for approximately 1 hours 15 mins until the internal temperature hits 130°F for medium rare.
  7. Transfer the roast to a cutting board and tent loosely with foil for 20 minutes until the juices redistribute.
  8. Carve into thin ribbons against the grain for maximum tenderness.