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Instructions
1. Prep the Roast
Remove roast from fridge at least 1 hour before cooking to bring to room temperature.
Pat dry with paper towels before and after resting.
Rub oil all over the roast.
2. Season
In a small bowl, mix all herbs and spices.
Place roast in a snug roasting pan, fat side up if applicable.
Rub seasoning mixture evenly on all sides of the roast.
Scatter onion and garlic cloves around the roast.
Pour in beef broth.
3. Roast
Preheat oven to 450°F (or up to 500°F).
Roast for 15 minutes at high heat.
Without opening the oven door, reduce heat to 300°F and roast for about 25 minutes per pound.
At the 45-minute mark, check internal temp with a meat thermometer:
125°F = rare (will rise to ~135°F after resting)
135°F = medium
145°F+ = well done
4. Rest
Remove roast from oven and let rest 15 minutes before slicing.
Resting allows juices to redistribute.
5. Slice
For deli-style slices, slice thin against the grain, usually starting at the shorter/narrow end.
Slice immediately or refrigerate overnight and slice cold for extra-thin cuts.
6. Make Au Jus (Optional)
Strain drippings, removing garlic and onions.
Chill overnight and skim fat.
Simmer with 1–2 teaspoons soy sauce or Gravy Master for a rich au jus.
Serving Suggestions
Serve on fresh bread with sharp cheddar, horseradish mustard, and crisp veggies.
Try it cold for sandwiches or warm in the au jus for a French dip twist.
Tips & Notes
Slicing against the grain is key for tenderness.
Smaller roasting pans help retain juices and avoid excess evaporation.
Gravy Master adds depth to the au jus, but soy sauce works in a pinch.
Freeze extra slices for future quick sandwiches.
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