Herb-Crusted Beef Round Roast

Cook temperature 425°F → 300°F

Cook time 1 hr 10 min – 1 hr 40 min

Servings 8

Target internal temp Medium - 135°F / medium-well - 145°F

Ingredients

1 (4-lb.) round roast 3 cloves garlic, finely chopped ¼ cup extra-virgin olive oil 4 tsp. kosher salt 1 Tbsp. fresh rosemary, finely chopped 1 Tbsp. fresh thyme leaves, finely chopped 1 tsp. freshly ground black pepper

Chef's Tip

Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Dry rest

Place the roast on a wire rack set in a baking sheet. Refrigerate uncovered for at least 1 hour, up to overnight. This dries out the surface for better browning in the roaster.

Season

Mix garlic, oil, salt, rosemary, thyme, and pepper in a small bowl. Rub all over the roast. Place on the roaster rack inside the insert pan.

Preheat

Set the roaster to 425°F. Leave the lid off. Preheat for 20 minutes.

Sear

Place the roast in the roaster. Roast uncovered at 425°F for 15 minutes to brown the outside. Keep the lid off during this step. The dry heat browns the crust before steam builds up.

Roast

Put the lid on. Reduce to 300°F. Continue roasting until the thermometer reads your target temperature. Start checking at the 55-minute mark. Reduced to 300°F (vs. 325°F) — the sealed roaster retains heat more efficiently. Medium 135°F · ~55–70 min Medium-well 145°F · ~80–100 min