Ingredients:

  • 3.5 lb top round roast (trimmed)
  • 3 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper, freshly ground
  • 1 tbsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 1 tsp brown sugar

Instructions:

  1. Pat the top round roast thoroughly dry using paper towels. This is crucial for achieving a proper sear and crust.
  2. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and brown sugar to create the dry rub.
  3. Rub the top round roast liberally with the 3 tablespoons of olive oil, ensuring the entire surface is evenly coated.
  4. Generously apply the dry rub mixture to all surfaces of the roast, pressing firmly so the spices adhere to create a cohesive crust.
  5. Preheat the oven to 450°F (232°C). Place the rubbed roast on a roasting rack set inside a pan.
  6. Place the roast in the preheated 450°F oven for 15 minutes to initiate the high-heat sear (Maillard reaction).
  7. After 15 minutes, immediately reduce the oven temperature to 275°F (135°C) without opening the door, if possible. Continue roasting for 60 to 70 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
  8. Remove the roast from the oven and transfer it to a clean cutting board.
  9. Tent the roast loosely with foil and allow it to rest for 15 minutes. This resting period is non-negotiable for juice redistribution and final tenderness.
  10. Slice the roast thinly against the grain before serving, optionally drizzling with any accumulated pan juices.