Top Round Roast with Shallots, Garlic, Rosemary and Thyme

This one really brings out the carnivores as it makes the whole house smell amazing. The prep involves mincing 6 shallots and 12 cloves of garlic. Toss this with a liberal amount of coarse sea salt (e.g. 1/2 a cup), then coat a 3 lb roast with the mixture. Finally coat with rosemary oil (olive oil blended with fresh rosemary leaves and strained). Refridgerate for 2 hours, then remove and allow to warm at room temperature for 1 more hour.




Pop it into a dutch oven, and top with dried rosemary and french thyme. Drizzle the top with a little grapeseed oil and pop it into a 425F oven for 30 minutes. At this point add a temperature probe and reduce the heat to 275F. Remove from the oven when the internal temperature has reached 145F for medium-rare to medium. Allow to rest for 15 minutes, this will let the juices to be evenly distributed.


The marinating helps tenderize the meat and allows some osmosis of the flavors of garlic, shallot, and rosemary; the thyme is just an accent here, but definitely adds to the wonderful aroma. The grapeseed oil and high heat give it a nice crust. This is an easy win with the eyes, nose, and mouth - simple old school eats, but spot on flavor.