Created by Luvcookn on June 8, 2017
Step 1: Season roast with 1 teaspoon salt all over and wrap in plastic wrap and store in fridge overnight.
Step 2: About an hour or two before roasting remove meat from fridge to come to room temp.
Step 3: Preheat oven to 275F.
Step 4: In a bowl, combine the remaining 1/2 teaspoon salt, thyme, basil, oregano, red pepper flakes if using, cracked pepper and garlic; mix well.
Step 5: Tie your roast with twine in 3 places.
Step 6: Pour the olive oil over roast and rub it all over.
Step 7: Rub the season mix all over roast.
Step 8: Heat a heavy skillet over medium heat and add about a tablespoon of canola oil; brown roast lightly on all sides about 45 seconds to one minute per side.
Step 9: Place roast on a baking rack inside a baking pan to catch the drippings.
Step 10: Place an oven proof thermometer into the deepest part of the meat.
Step 11: Place in the preheated oven.
Step 12: Roast the beef until the thermometer reads 128F.
Step 13: If you don't have one roast it 18-20 minutes per pound.
Step 14: I remove the roast at 128F because it continues to cook until it reaches 130F for medium rare.
Step 15: DO NOT OVERCOOK! It can become dry and tough.
Step 16: Let roast rest for 15 minutes before carving.
Step 17: It is best served thinly sliced.