🧾Ingredients

• 500 g Beef roast
• 2 Garlic cloves
• 1 Fresh rosemary sprig
• 1 Fresh thyme sprig
• 2 tbsp Olive oil
• 1 tsp Fine salt
• 1/2 tsp Freshly ground black pepper
• 1 tbsp Butter

👨‍🍳Instructions

1. 1

   Remove the beef roast from the refrigerator at least 30 minutes before cooking so it reaches room temperature. Preheat your oven to 200°C (Th. 6-7). Finely chop the garlic, strip the leaves from the rosemary and thyme. Rub the roast with salt, pepper, chopped garlic, rosemary, and thyme.

2. 2

   In a Dutch oven or a large oven-safe skillet, heat the olive oil over high heat. Sear the roast on all sides (about 2-3 minutes per side) until golden brown. Add the butter and baste the roast with the melted butter during the last minute of searing.

3. 3

   Transfer the Dutch oven or skillet with the roast to the preheated oven. For a 500g roast, allow approximately 20-25 minutes for rare doneness (internal temperature 55°C) or 25-30 minutes for medium doneness (internal temperature 60°C). Use a meat thermometer for precise cooking.

4. 4

   Once the desired doneness is reached, remove the roast from the oven and place it on a cutting board. Loosely cover it with aluminum foil and let it rest for at least 10 to 15 minutes. This is a crucial step that allows the meat to relax and the juices to redistribute, making the meat more tender and juicy.

5. 5

   While the roast rests, deglaze the Dutch oven or skillet with a little beef broth or water to scrape up the cooking juices and make a flavorful gravy. Strain if necessary. Slice the roast and serve it immediately with the cooking juices.