Whole Roast with Herb Crust

By Jaymers

Ingredients

• 1 (8 - 10 lb) whole beef top loin roast or a 4 - 6 lb fat-trimmed piece
• 2 tbsp. minced garlic
• 2 tbsp. chopped fresh thyme or 2 tsp dried
• 1 tbsp. chopped fresh rosemary or 1 tsp dried
• 2 - 3 tbsp salt
• 1 - 2 tsp pepper, to taste
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar for brushing (or more)

Preparation

Step 1

1. Preheat the oven to 450.

2. Brush vinegar all over the roast and lay it fat side up on a rack in a shallow roasting pan.

3. Combine herbs with olive oil until a paste forms. Coat the top, ends and sides of the roast with the herb paste.

4. Place the meat in the middle of the oven and roast for 15 minutes.

5. Turn down the heat to 350 and continue to roast for 35 - 45 minutes.

6. Begin checking the internal temperature at 25 minutes. Remove the roast from the oven when the internal temperature reaches 125 - 130 for a medium rare roast.

7. Cover the meat loosely with foil and let it rest for 15 - 25 minutes so the meat juices and internal temperature can equilibrate. The final temperature should be about 10 degrees higher than when it was removed from the oven.

8. Carve the meat into 3/8" - 1/2" thick slices and serve.