Christmas Round Roast

Christmas Round Roast

Ingredients:

• 2-3 lb BDA Top Round Roast

• Olive oil

• Salt and pepper to taste

• 6 cloves of garlic, minced

• ¼ cup of fresh BDA parsley, chopped

• 2 Tbs. dried thyme

• 1 Tbs. dried oregano

• A couple of dried basil leaves

• 1 Tbs. spice mustard

• 1 BDA onion, finely diced

• 4 Tbs. butter, room temperature

Instructions:

1. Preheat oven to 275 degrees.

2. Mix together the herbs, garlic and onions. Set aside about 3 Tbs of the mixture in a separate bowl. Add mustard and 1 Tbs of olive oil to the remaining herb mixture and combine. With the 3 Tbs of set aside mixture, mix in the butter with a fork to combine well.

3. Carefully butterfly the roast, cutting along the edge (but not completely through to the other side) folding the beef’s cut edge back, creating an open book effect. Season the inside of the meat generously with salt and pepper and spread the mustard, oil and herb mixture, massaging into the meat. Fold the meat back “closed” and generously season with salt and pepper on all sides, and tie with kitchen twine.

4. Heat up a large cast iron skillet, drizzled with oil, and sear both sides of the roast. About 3 minutes per side.

5. Transfer roast, in skillet, to the oven. Cook for 1  hours or until roast reaches internal temperature of 120 degrees.

6. Transfer roast to a cutting board or serving dish. Carefully (very carefully, it will be hot) spread the buttery herb mixture over the roast and let rest for about 15 minutes before slicing and serving!

7.   Enjoy!

Adapted from Girl Carnivore and Don’t Sweat The Recipe.

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