Active Time
10 Mins
Total Time
15 Hours 55 Mins
Yield
Serves 10 (serving size: 1 slice roast)
Laurey W. Glenn

How to Make It

1    

Stir together butter, pepper, salt, rosemary, sage, thyme, and oil in a small bowl. Spread evenly over roast. Chill, uncovered, 12 hours or up to 24 hours.

2    

Remove roast from the refrigerator; let stand at room temperature 1 hour.

3    

Preheat oven to 450°F. Place roast on a lightly greased rack in a roasting pan. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare or 130°F to 135°F for medium, about 1 hour and 30 minutes.

4    

Let stand 30 minutes. Transfer roast to a serving platter, reserving 1/2 cup drippings for gravy.