Step 2

Prepare the Herb Rub - In a small bowl, mix together the chopped thyme, rosemary, minced garlic, salt, and black pepper to create your herb rub.

Step 5

Season the Roast - Pat the top round roast dry with paper towels. Generously rub the roast with avocado oil, then the herb mixture all over the roast... Ensuring it's evenly coated. You can do this step a few hours ahead of time to allow the flavors to penetrate the meat, but if you're short on time, you can proceed immediately.

Step 8

Searing the Roast - Heat the olive oil, r avocado oil, in the Dutch oven or cast iron skillet, over medium-high heat. Once the oil is hot, add the roast and sear it on all sides until you get a nice brown crust. you can season the roast with a little extra seasoning during this step. If using butter, you can add it now for extra flavor.

Step 11

Then, Sear In Oven - Preheat Oven to 450 degrees F. Place roast in  uncovered roasting pan or Dutch oven, and roast at 450 for 10 minutes to further establish the crust.

Step 14

Roast - Reset your Oven Temp to 325°F (165°C). Let roast cook for 60-70 minutes TILL INTERNAL TEMP REACHES DESIRED DONENESS. I'm cooking to 135 degrees F. If you want a rare roast cook to 125 degrees F internal temp.

Step 16

Roasting - Make sure your roast is not covered – you want it to roast uncovered for the herb crust. Place the Dutch oven in the preheated oven with lid off and roast until the internal temperature of the roast reaches 125°F - or 135°F (57°C) for a medium-pink center. This takes about 60-70 minutes for a 3-4 pound roast. It takes about 20-25 minutes per pound of meat, but it's crucial to use an instant read thermometer to get the exact internal temperature in the thickest part of the roast!

Step 19

Resting - Once the roast has reached your desired internal temperature, carefully remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 15-20 minutes. During this resting period, the internal temperature will continue to rise a bit, and the juices will redistribute within the meat, resulting in a juicier roast! So DON"T skip the resting period!

Step 21

For Gravy - After removing done roast to rest. Pour the beef broth into the Dutch oven or cast iron skillet to deglaze it, scraping up any flavorful bits from the bottom, you can use this for flavor. Save pan drippings! You can deglaze the pan now with a cup of beef broth and make gravy to serve with roast and mashed potatoes!

Step 24

Slice and Serve - After the resting period, slice the top round roast against the grain into thin slices. Serve these flavorful slices with any accumulated juices from the cutting board!