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4.6
Prep Time: 30
Cook Time: 270
Total: 300
Servings: 44
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Ingredients
Export 7 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
The day before roasting, salt your roast with a teaspoon of table salt, evenly rubbing the outside of the roast.
Step 2
Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.
Step 3
The next day, take the roast out at least an hour before cooking, allowing it to warm to room temperature. It's very important to have the roast near room temperature, since cooking a cold roast will result in uneven cooking, and likely undercooking.
Step 4
Once roast has come to room temperature, unwrap from plastic wrap, and pat dry with paper towel.
Step 5
Preheat oven to 250F.
Step 6
While oven it preheating, on your stove, get a heavy bottomed pan (cast iron is preferred) on medium-high heat, with about a tablespoon of olive oil.
Step 7
Once heated (the olive oil should just be starting to smoke), place the roast in the pan, allowing it to get a golden brown sear on each side (this will take about 3 minutes per side).
Step 8
While roast is searing, assemble your spice rub, mixing the minced garlic, oregano, basil, pepper, and crushed red pepper flakes.
Step 9
Once the roast is seared on all sides, remove it from the pan, and rub evenly with herbs.
Step 10
Insert oven-safe meat thermometer into the roast, place on a baking tray with a rack, and place in the oven.
Step 11
Cook the roast for about an 1 hour and 20 minutes (If you're using a larger roast, the timing may need to be increased), or until the roast reaches an internal temperature of 120F for medium-rare, or 130F for medium.
Step 12
Once the roast has reached 120-130F (depending on desired doneness), turn off the oven and let the roast rest inside the oven, 30-40 minutes, until the temperature rises to your final temperature (around 130F for medium-rare, or 140F for medium). Do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking.
Step 13
Once the roast has reached your desired temperature, remove from the oven and allow to rest about 10-15 minutes before serving.
Step 14
I would strongly recommend buying a meat thermometer for this recipe. If you're roasting any piece of meat that is at least $15, it is well worth the small investment to ensure things are properly cooked!
Step 15
The day before roasting, salt your roast with a teaspoon of table salt, evenly rubbing the outside of the roast.
Step 16
Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.
Step 17
The next day, take the roast out at least an hour before cooking, allowing it to warm to room temperature. It's very important to have the roast near room temperature, since cooking a cold roast will result in uneven cooking, and likely undercooking.
Step 18
Once roast has come to room temperature, unwrap from plastic wrap, and pat dry with paper towel.
Step 19
Preheat oven to 250F.
Step 20
While oven it preheating, on your stove, get a heavy bottomed pan (cast iron is preferred) on medium-high heat, with about a tablespoon of olive oil.
Step 21
Once heated (the olive oil should just be starting to smoke), place the roast in the pan, allowing it to get a golden brown sear on each side (this will take about 3 minutes per side).
Step 22
While roast is searing, assemble your spice rub, mixing the minced garlic, oregano, basil, pepper, and crushed red pepper flakes.
Step 23
Once the roast is seared on all sides, remove it from the pan, and rub evenly with herbs.
Step 24
Insert oven-safe meat thermometer into the roast, place on a baking tray with a rack, and place in the oven.
Step 25
Cook the roast for about an 1 hour and 20 minutes (If you're using a larger roast, the timing may need to be increased), or until the roast reaches an internal temperature of 120F for medium-rare, or 130F for medium.
Step 26
Once the roast has reached 120-130F (depending on desired doneness), turn off the oven and let the roast rest inside the oven, 30-40 minutes, until the temperature rises to your final temperature (around 130F for medium-rare, or 140F for medium). Do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking.
Step 27
Once the roast has reached your desired temperature, remove from the oven and allow to rest about 10-15 minutes before serving.
Step 28
I would strongly recommend buying a meat thermometer for this recipe. If you're roasting any piece of meat that is at least $15, it is well worth the small investment to ensure things are properly cooked!
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