Step 1

Defrost the roast for up to 2 days in the refrigerator. This process can take a while due to the size of the roast, so get started ahead of time. Leave the roast in its original packaging while it thaws. You will have an easier time rubbing in the spices and cooking the meat after it is unfrozen.If you’re in a hurry, you can try defrosting it in the microwave. Heat it at a low temperature until it is no longer frozen.Another way to speed up defrosting is to submerge the meat under cold water. Do this only if your roast is in a watertight container. Change the water out as it warms.

Step 2

Remove the roast from the refrigerator an hour ahead of time. The wait time brings the roast up to room temperature, causing it to cook more evenly. It won’t be out long enough to make bacteria an issue. You can vary the resting time between 30 minutes and 2 hours, depending on how much time you have available.If you need to get the roast in the oven right away, that is fine. It will still cook well and taste good.

Step 3

Mix all ingredients besides the roast in a separate bowl. Choose a mixing bowl and pour 1 US tbsp (15 mL) of olive oil into it. Add 1 US tbsp (15 mL) of Dijon mustard along with 0.5 oz (14 g) of butter, 0.3 oz (8.5 g) of chopped parsley, and a minced shallot. Sprinkle in about 0.6 oz (17 g) of both salt and pepper before stirring the ingredients into a paste.You can mix the ingredients 24 hours in advance and put them in a bag with the roast. The meat will absorb more of the flavors while the salt draws out flavor from the meat.Experiment with your seasoning ingredients. For example, you can leave out the shallot and mustard. You can add other herbs and spices or make a balsamic glaze.

Step 4

Rub the entire surface of the top round roast with the paste. If you have a basting brush, use it to easily coat the outer surface of your roast. A brush is helpful if your mixture is too liquid. You can also pour the paste onto the roast and try to spread it using a knife or other tool.Dry rubs and pastes can usually be worked into the meat by hand. If you’re not shy about getting your hands dirty, you don’t need to reach for a brush.