Description
- 1 bottom round roast
- 1-2 cloves garlic, more garlic if your roast is bigger for a larger group
- 1 tbsp thyme
- 1 tbsp rosemary
- 1-2 tbsp salt
- 1 tbsp coarse ground pepper
- 1 tbsp olive oil
Ingredients
Scale
- Preheat your oven to 350°.
- Right as your oven preheats, take out your roast and let it sit uncovered on the counter for about a half hour.
- Tie your roast with cooking twine, if need be. After it’s tied, make a slit in the roast and stuff your garlic right inside of it.
- Taking your olive oil, salt, pepper, rosemary, and thyme, rub everything around the roast until the entire surface area is completely covered.
- Put your roast in a cast iron pan or deep baking dish.
- Cook, uncovered, using the following directions:
- 18 minutes/lb for rare
- 20 minutes/lb for medium
- 25 minutes/lb for well done
- Once your roast has reached its desired temperature, remove from the oven and loosely cover with foil.
- Let the roast rest for 10-15 minutes, absorbing all of the juices.
- Untie, slice thin, and enjoy this delicious recipe right from your easter table!