Be sure to defrost your Roast fully before cooking. For best results, we recommend defrosting in the refrigerator at least 1-2 days before you plan to prepare the Roast.
STEP 1: REST
Remove Roast from refrigerator at least 1 hour before cooking. Let sit at room temperature during this time to ensure the Roast cooks evenly throughout the roasting process.
STEP 2: PRE-HEAT & PREPARE
Pre-heat oven to 350º F.
While the Roast is resting, prepare a herb rub. Combine olive oil, salt, pepper, garlic, rosemary, and thyme in a bowl and rub the mixture all over the outside of the Roast.
STEP 3 (OPTIONAL): ADD VEGGIES
Place carrots, celery and onion in an even layer on the bottom of the roasting pan to catch beef drippings.
STEP 4: ROAST
Place Roast on an elevated wire rack in the roasting pan. Add any leftover rub or seasonings over the pan. Place in the middle rack of the oven and roast at 350º F for 1 - 2.5 hours.
*Cooking times vary based on preferred level of doneness. See below:*
|Medium Rare||1 - 1.75 hrs||125º F - 135º F (remove at 120º F)|
|Medium||1.5 - 2 hrs||135º F - 145º F (remove at 130º F)|
|Medium Well||1.75 - 2.25 hrs||145º F - 155º F (remove at 140º F)|
STEP 5: REST
Remove Roast from oven and tent with foil. Allow to rest at least 30 minutes (Roast will continue cooking an extra 5-10º F) before carving.
*DO NOT cut into the Roast during the resting period. This step prevents the Roast from becoming tough or chewy.*
STEP 5: CARVE
Baste the Roast in extra juices from the bottom of roasting pan. Remove from roasting pan and thinly carve against the grain.
OPTIONAL (AU JUS)
Add roasting pan with drippings and veggies to the stove over 2 burners on high heat. Add about ½ - 1 cup of red wine to pan drippings and whisk until reduced by half. Add in 1 - 2 cups low-sodium beef broth and cook until reduced by half again. Stir in fresh rosemary and/or thyme. Strain out vegetables & serve.