(top or bottom round or top sirloin or sirloin tip also work)
2 tablespoons olive oil or enough to coat all sides
Seasoning mix
1 teaspoon kosher salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
¾ teaspoon fresh ground black pepper
¾ teaspoon granulated garlic or garlic powder
¾ teaspoon onion powder
½ teaspoon paprika
½ tablespoon freshly cracked black pepper
Instructions:
Remove from refrigerator for 45 minutes to take chill off.
Meanwhile, preheat your oven to 500 °f.
Coat with oil on all sides.
Sprinkle all sides, including the ends, with the seasoning mix.
Place your roast on a rack in a roasting pan with the fat cap side facing up.
Transfer to the preheated oven and roast for 15 minutes until nicely browned.
Reduce oven temperature to 300 °f and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 °f and no more than 135 °f. (medium rare).
Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side.
Remove from oven and allow it to rest for 20 – 30 minutes.
Refrigerate for several hours or overnight before slicing.
Use a meat slicer or a sharp knife to slice the roast against the grain as thinly as possible.
