Ingredients:

  • 1 Top Round Roast, tied: 3 lb (approx. 1.4 kg), trimmed of silverskin
  • Kosher Salt: 2 tsp (10 g)
  • Freshly Ground Black Pepper: 1 tsp (5 g)
  • Olive Oil (or high-heat neutral oil): 2 Tbsp (30 ml)
  • Dijon Mustard: 1 Tbsp (15 ml)
  • Fresh Rosemary, finely chopped: 1 Tbsp (5 g)
  • Fresh Thyme Leaves: 1 tsp (2 g)
  • Garlic, minced: 4 cloves (approx. 20 g)
  • Shallot or Onion, finely chopped: 1 small (50 g)
  • All-Purpose Flour: 1 Tbsp (8 g)
  • Dry Red Wine (e.g., Merlot or Cabernet): 1/2 cup (120 ml)
  • Beef Stock (low sodium, high quality): 2 cups (480 ml)
  • Unsalted Butter, chilled and cubed: 1 Tbsp (15 g)

Instructions:

  1. Bring to Room Temp: Remove the roast from the refrigerator 1–2 hours before cooking. Pat the roast aggressively dry using paper towels.
  2. Make the Herb Rub: In a small bowl, combine the olive oil, Dijon mustard, minced garlic, rosemary, and thyme. Season lightly with salt and pepper.
  3. Season and Apply the Crust: Season the entire surface of the roast generously with the remaining kosher salt and pepper. Slather the herb rub evenly over the beef, pressing the herbs gently to ensure they adhere.
  4. Initial Sear: Preheat the oven to a searing temperature: 450°F (232°C). Place the roast on a wire rack inside the roasting pan. Roast the beef at 450°F (232°C) for 15 minutes to develop the crust and color.
  5. Reduce Heat and Continue Roasting: Immediately reduce the oven temperature to 325°F (160°C). Insert the probe thermometer into the deepest part of the roast, avoiding bone or fat pockets. Continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare, which usually takes 45–75 minutes at the lower temperature.
  6. Crucial Resting: Remove the roast from the oven immediately and transfer it to a clean cutting board. Tent loosely with foil. Allow the roast to rest for 15–20 minutes.
  7. Prepare the Pan Jus (Deglazing): Place the roasting pan on the hob over medium heat. Add the chopped shallot/onion and scrape up the dark brown bits (the fond) stuck to the bottom of the pan. Sprinkle in the flour and whisk for 1 minute. Pour in the red wine (or balsamic) and bring to a rapid boil, scraping until the liquid reduces slightly.
  8. Simmer and Finish the Jus: Pour in the beef stock. Bring the mixture to a simmer and let it reduce for 5–8 minutes until it reaches your desired consistency. Remove the pan from the heat and whisk in the cold cubes of butter one by one until the jus is glossy. Strain the jus through a fine-mesh sieve into a small serving jug.
  9. Carving and Serving: Locate the direction of the muscle fibers. Using a sharp knife, slice the roast thinly (about 1/4 inch / 6 mm thick) perpendicular to the grain. Serve immediately with the warm pan jus.