ingredients

• 4 pound Beef Top Round Roast 
• 2 teaspoon fresh oregano, chopped 
• 2 teaspoons fresh rosemary, chopped 
• 1 teaspoon fresh thyme, chopped 
• 3 teaspoons fresh parsley, chopped 
• 2 Tablespoons olive oil 
• 4 garlic cloves, minced 
• 2 teaspoons kosher salt 
• 1/4 teaspoon black pepper

cooking

1. Take your beef out of the fridge and let it come to room temperature on the counter for about a 1/2 hour. 
2. Preheat your oven to 450 degrees. Combine all of the spices and garlic in a small bowl along with the olive oil. 
3. Coat the beef with the herb and garlic mixture, making sure to coat both sides. 
4. Place the roast on a wire rack inside a shallow baking dish or use a roasting pan with a wire rack. Sprinkle with a bit more salt and pepper. 
5. Roast for 15 minutes at 450 degrees F. 
6. Reduce temperature to 325°F and roast an additional 1 hour to 1 hour and 5 minutes or until medium rare (125- to 130°F) doneness. 
7. Remove from the oven and tent with tin foil for 15 minutes. 
8. Slice into thin pieces and serve with fresh parsley, satueed mushroom and any additional favorite sides.