A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, stuck with slivers of thinly sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect. Great as is or in sandwiches.
Preheat your oven to 375℉ (or 190℃) and move your oven rack to the lower third of your oven.
Rub the roast with olive oil.
On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic. Season the roast generously with kosher salt and freshly ground black pepper.
Tie the herbs together with kitchen string and place onto your roasting rack that is set into a roasting pan. Spray the rack with olive oil or cooking spray if not already nonstick.
Place the roast, garlic side facing down, on top of the herbs and roast fro 45 minutes (typically at this point the internal temperature is around 96-98°).
Then reduce the heat to 250° and continue roasting until the internal temperature reaches 135°.
Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.
Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.