Ingredients:

  • 3.5 lb Top Round Roast
  • 2 tbsp Avocado oil
  • 4 cloves Garlic, smashed
  • 1.5 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 1 tbsp Fresh rosemary, finely minced
  • 1 tbsp Fresh thyme, minced
  • 1 tsp Smoked paprika

Instructions:

  1. Pat the 1.6 kg (3.5 lb) roast completely dry with paper towels. Note: Surface moisture creates steam, which prevents a good crust from forming.
  2. Rub the 2 tbsp of avocado oil over the entire surface of the beef until it looks glossy and coated.
  3. Combine the 1.5 tbsp kosher salt, 1 tbsp coarse black pepper, 1 tbsp rosemary, 1 tbsp thyme, and 1 tsp smoked paprika in a small bowl.
  4. Press the herb mixture firmly into the oiled meat until every inch is covered in a thick layer.
  5. Place the 4 smashed garlic cloves on the bottom of your roasting pan and set the meat directly on top of them.
  6. Place the roast in a preheated oven at 165°C (325°F).
  7. Cook for approximately 1 hour 15 mins until the thermometer reads 52°C (125°F) for a medium rare finish.
  8. Remove the roast from the oven when it hits 52°C (125°F). Note: The temp will rise about 5 degrees while resting.
  9. Transfer the meat to a cutting board and tent it loosely with foil for 15 minutes until the juices have redistributed.
  10. Cut the meat against the grain into very thin ribbons until you see the beautiful pink interior.