How to make it

  • Pre-heat the oven to 450f degrees. Prepare a small roasting pan, or a smaller pan with a wire rack.
  • Mix together the spice rub ingredients in a small bowl.
  • Pat the roast dry with a paper towel and rub the spice mixture all over the beef. (Let rest until it's at room temp, about 30 minutes or while the oven preheats, or place in the fridge uncovered--up to several hours with the rub before roasting and then bring to room temp.)
  • Place the roast in the roasting pan.
  • Remove paper skins from the garlic and cut each clove in half, then cut into slivers.
  • Poke holes with a paring knife into the roast, deep enough to fit in the garlic slivers. Continue until all the garlic is used up.
  • Spray the outside of the roast with just enough oil spray to cover the surface.
  • Bake at 450f degrees for 15-20 minutes, or until the outside is lightly seared. Then turn the heat down to 275f degrees. Add a cup and half of water to the bottom of the pan and cook for 2 hours.
  • Check the center of the roast for doneness with a thermometer. 145f for medium-rare, 160f for medium-well. The roast may need an additional 30-45 minutes in the oven, so check on it in 15 minute intervals. (add more water to the pan if needed)
  • Once the roast is done remove from oven, cover, and let rest for at least 15 minutes before carving.
  • Use the pan and resting juices for your gravy or au jus.

Reviews & Comments 5

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  • Good4U 1 year ago Was this review helpful? Yes Flag
  • eastcoaster 1 year ago
    Delicious!!First time making this roast, it was a hit. Had my BIL and his wife here and i had to take the roast off the table so i could have leftovers. I followed the recipe, but did not use the thyme as i did not have any.It turned out very nice and moist and tender. A keeper for sure. Thank you for sharing, 5 stars!!!
    April 9/2017
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  • NPMarie 3 years ago Was this review helpful? Yes Flag
    " It was excellent "
    gaspesiangal ate it and said...
    Excellent!!! I followed the recipe as closely as possible. I didn't have cayenne so I left that out. I only used one clove of garlic but it was the size of a shallot, this I micro planed and massaged over the outside of the roast. Roasts and steaks I always leave in the fridge for 24 hours, uncovered to dry, this results in a better sear or crust. My daughter kept saying how flavourful, moist and tender this was and she normally doesn't care for red meat. Great recipe, I know that I will be making this one again. Thanks so much for sharing.
    Was this review helpful? Yes Flag
  • lifter 3 years ago
    Its called "lardooning", and using small gobbets of pork fat work equally well, at installing some fats into what might otherwise be sort of a dry roast. Excellent thought, and I'm glad you brought it forward for people to try out.
    Was this review helpful? Yes Flag

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