Beef Round Roast

Round Roasts are a wonderful lean roast for slicing.


- 1 2 lb round roast

- 1 tbsp Olive oil

- 2 cloves garlic (minced)

- 1 tsp thyme

- 1 tsp rosemary

- 1 tsp oregano

- 1 tsp salt

- 1 tsp black pepper


Preheat the oven to 180 degrees. Mix all herbs in a small dish. Pat roast dry. Drizzle roast with olive oil and rub to evenly coat. Sprinkle seasoning all over, pressing it into the roast. Place the roast (fat side up if it has one) on a rack inside a shallow, oven-safe dish.

Place an oven safe thermometer in the thickest part of the roast, pressing it far enough in so that it reaches the center of the roast. Bake the roast until the internal temperature reaches 125 for a medium rare roast, or 130-135 for a medium roast (about 2-2.5 hours).

Remove from oven and tent with foil. Let the roast rest for 15-20 minutes and turn the oven up to 450 degrees. Remove the thermometer, and place the roast back in the oven for 5-8 minutes to form a crust. Remove the roast from the oven and slice against the grain of the meat to serve.


Just make sure to not overcook. Pink is what you want!

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