Ingredients:

  • 3.5 lb bottom round roast, tied with butcher's twine
  • 5.25 tsp coarse kosher salt
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp freshly cracked black pepper

Instructions:

  1. Pat the bottom round roast bone-dry with paper towels to ensure a proper crust formation.
  2. Rub the kosher salt over every inch of the meat's surface. For best results, dry-brine on a wire rack in the refrigerator for 2 to 24 hours.
  3. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, Dijon mustard, and cracked black pepper to create a thick herb paste.
  4. Remove the roast from the refrigerator and coat the entire exterior with the herb paste, using the mustard as a binder.
  5. Preheat your oven to 250°F (121°C). Place the meat on a roasting pan equipped with a rack to allow for 360-degree air circulation.
  6. Insert an instant-read digital thermometer into the thickest part of the roast. Cook until the internal temperature reaches 125°F (approx 1 hour 15 mins to 1 hour 30 minutes).
  7. Remove the roast from the oven and tent it loosely with foil for 15 minutes. This allows the protein fibers to relax and reabsorb juices.
  8. Crank your oven to 500°F (or use a hot skillet).
  9. Put the roast back in for 5 to 10 minutes until the outside is dark brown and crackling.
  10. Let it sit for another 10 minutes before removing the twine and slicing thinly against the grain.
  11. Using a sharp chef's knife, slice the beef ultra-thin against the grain to maximize tenderness.