Ingredients

• 1 beef outside round roast (3-4lb)
• 8 garlic cloves, finely minced or pressed
• 2 teaspoons sea salt
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil or melted butter

Directions

Preheat oven to 375 degrees (F).

Combine garlic, seasonings and olive oil together. Remove the beef outside round roast from its packaging, leaving the butcher's twine on. 

Place the roast in a 10-12 inch baking dish and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up. The fat will melt while cooking and it will naturally baste the roast, adding flavour and moisture.

Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).

Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing.

Serve with hot gravy.