Bottom Round Roast

Ingredients

• 4-5 lb bottom round roast
• 1/3 cup olive oil
• 1/4 cup finely minced fresh flat-leaf Italian parsley
• 2 tbsp finely minced fresh thyme
• 2 tbsp finely minced fresh rosemary
• 1 tbsp finely minced fresh sage
• 3 garlic cloves, finely minced
• 1 shallot, peeled and small diced
• Coarse salt and freshly cracked pepper to taste

Instructions

1. Start by trussing the beef to help it keep its shape and cook more evenly. You can ask your butcher to do this.
2. Place the roast on a rack over a sheet tray and pat it dry on all sides with a paper towel.
3. Generously season all sides of the bottom round with salt (about 1 1/2 to 2 tbsp of salt).
4. Place the roast uncovered in the refrigerator for as little as 4 hours and up to 24 hours to dry brine.
5. Preheat the oven to 300°F.
6. Once it's done dry brining, remove it from the fridge and season it with pepper on all sides. Set it aside at room temperature to take some of the chill off.
7. Make the herb oil by mixing the olive oil, parsley, thyme, rosemary, sage, garlic, shallot, salt, and pepper in a medium-sized bowl.
8. Coat the roast on all sides with 2/3 of the herb oil mixture.
9. Place a thermometer in the center of the beef roast and put it in the oven on a middle rack at 300°F until it reaches 100°F internally, which takes about 1 1/2 to 2 hours.
10. Once it reaches 100°F internally, turn the oven heat up to 500°F and cook until it reaches 115°F internally, which takes about 20 to 25 minutes.
11. Remove the roast from the oven, brush it with the remaining 1/3 of the garlic and herb oil, and let it rest at room temperature for 20 to 30 minutes.
12. Remove the butcher's twine and thermometer, and thinly slice the roast.