Ingredients:

  • 1 (3 to 3.5 lb / 1.4 to 1.6 kg) Top Round Roast (Silverside), trimmed
  • Butcher’s Twine (for tying, if needed)
  • 2 Tbsp Olive Oil (or high-heat neutral oil)
  • 4 large cloves Garlic, finely minced or pressed
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 Tbsp Kosher Salt (or coarse sea salt)
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup Beef Stock (low sodium, high quality)
  • 1/4 cup Dry Red Wine (optional)
  • 1 Tbsp All-Purpose Flour or Cornstarch (mixed with 1 Tbsp water for slurry)

Instructions:

  1. Prep the Meat: Pat the Top Round Roast completely dry with paper towels. If irregularly shaped, tie it tightly with butcher’s twine at 1-inch intervals to ensure even cooking.
  2. Make the Rub: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to form a thick paste.
  3. Season Heavily: Rub the herb mixture evenly and aggressively over the entire surface of the beef.
  4. Chill and Dry: Place the seasoned roast uncovered on a wire rack set over a roasting pan. Refrigerate for at least 30 minutes (or up to 4 hours). Remove from the fridge 45 minutes before cooking to stand at room temperature.
  5. Preheat Oven: Preheat your oven to 450°F (230°C). Position the oven rack in the middle.
  6. Initial Sear: Place the roast in the oven and roast for 15 minutes at 450°F (230°C) to establish a deep, savoury crust.
  7. Drop Temperature and Continue Cooking: Immediately reduce the oven temperature to 325°F (160°C). Continue cooking until the desired internal temperature is nearly reached. Check the temperature after 45 minutes total cook time. Pull the roast when the thermometer reads 130°F (54°C) for Medium-Rare.
  8. Rest (Crucial): Immediately remove the roast, transfer it to a clean cutting board, tent loosely with foil, and allow it to rest undisturbed for 15 to 20 minutes. This is non-negotiable for juicy results.
  9. Make the Jus: While the roast rests, pour off accumulated fat from the roasting pan. Place the pan on the hob over medium-high heat. Deglaze by pouring in the red wine (if using) and scraping up the browned bits. Add the beef stock and bring to a simmer.
  10. Thicken Gravy: Whisk in the flour/cornstarch slurry until the jus thickens slightly. Season to taste and keep warm.
  11. Slice Correctly: Locate the grain of the meat. Use a sharp knife to slice the roast very thinly, cutting perpendicularly against the grain.
  12. Serve: Arrange slices on a platter and serve immediately with the warm pan jus.