Ingredients:

  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 1/4 cup olive oil (60 mL)
  • 2 tablespoons balsamic vinegar (30 mL)
  • 1 tablespoon Dijon mustard (15 g)
  • Salt and pepper to taste
  • 3-4 pounds beef top round roast (1.4-1.8 kg)

Instructions:

  1. In a large mixing bowl, whisk together garlic, rosemary, thyme, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
  2. Rub the marinade all over the beef top round roast, ensuring even coverage. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
  3. Preheat your oven to 325°F (160°C).
  4. In a hot skillet, sear the marinated roast on all sides until browned, about 3-4 minutes per side.
  5. Transfer the roast to the roasting pan. Insert a meat thermometer into the thickest part and roast until desired doneness.
  6. Once done, remove the roast from the oven and tent with aluminum foil. Allow it to rest for 15-20 minutes.
  7. Slice the roast against the grain and serve with your favorite sides.