YIELDS: 8 servings
PREP TIME: 2 hours and 10 minutes
INGREDIENTS:
1,8 kgs of round roast
¼ litre of extra-virgin olive oil
3 garlic cloves
1 tablespoons of chopped rosemary
1 tablespoons of chopped fresh thyme leaves
2 tablespoons of kosher salt
1 tablespoons of ground black pepper
DIRECTIONS:
1. Preheat the oven to 450º. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
2. Place roast in a roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325º and roast for 1 hour 45 minutes more for medium rear.
3. Remove from oven and let it rest between 15 and 30 minutes before serving.
PREP TIME: 2 hours and 10 minutes
INGREDIENTS:
1,8 kgs of round roast
¼ litre of extra-virgin olive oil
3 garlic cloves
1 tablespoons of chopped rosemary
1 tablespoons of chopped fresh thyme leaves
2 tablespoons of kosher salt
1 tablespoons of ground black pepper
DIRECTIONS:
1. Preheat the oven to 450º. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
2. Place roast in a roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325º and roast for 1 hour 45 minutes more for medium rear.
3. Remove from oven and let it rest between 15 and 30 minutes before serving.
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