Ingredients:

  • 4 kg (3 lb) Eye of Round Roast or Sirloin Tip Roast, tied
  • 2 Tbsp (30 ml) Olive Oil, divided
  • 115 g (8 Tbsp) Unsalted Butter, softened to room temperature
  • 4 large cloves Garlic, finely minced
  • 1 Tbsp fresh Rosemary, finely chopped
  • 1 Tbsp fresh Thyme leaves
  • 1 tsp Black Pepper, freshly ground
  • 2 Tbsp Coarse Sea Salt (kosher or Maldon)
  • 1 tsp Dijon Mustard (optional)

Instructions:

  1. Preparation & Tempering: Remove the beef roast from the refrigerator at least 1 hour before cooking to allow it to temper. Pat it completely dry with paper towels.
  2. Make the Compound Butter: In a medium bowl, combine the softened butter, minced garlic, fresh rosemary, fresh thyme, pepper, and Dijon mustard (if using). Mix thoroughly until evenly incorporated.
  3. Season Heavily: Rub the entire surface of the roast generously with 1 tablespoon of olive oil. Then, press the coarse sea salt over the entire surface, followed by the compound butter rub, ensuring an even, thick coating.
  4. Preheat Oven: Preheat the oven to 230°C (450°F). Place the roast, fat-side up, on a rack inside a roasting pan.
  5. Initial Sear (High Heat): Place the roast in the preheated 230°C (450°F) oven for exactly 15 minutes. This high heat will create a brilliant initial crust.
  6. Reduce Heat & Continue Roasting: Immediately reduce the oven temperature to 180°C (350°F). Do not open the oven door. Continue roasting for 30–45 minutes, depending on the desired doneness.
  7. Monitor Temperature: Begin checking the internal temperature after 30 minutes using a meat thermometer inserted into the thickest part of the roast. For medium-rare, remove the roast when it reaches 130°F (54°C).
  8. Rest the Roast: Once the target temperature is reached, immediately remove the roast and transfer it to a clean cutting board. Tent it loosely but completely with aluminium foil.
  9. Slice and Serve: Allow the roast to rest for a mandatory 15 minutes to redistribute the juices. Remove the string (if tied), slice the roast against the grain into 1/2-inch thick servings, and spoon any remaining pan juices over the slices.