Make the Garlic Herb Rub

  • 2 cups chopped fresh herbs (rosemary, parsley, basil, thyme, tarragon, etc. — whatever you have on hand)
  • 1 head garlic, mashed
  • 1/2 c. olive oil
  • 1 tsp. salt
  • 1 tbsp freshly ground black pepper

Mix all ingredients together and rub all over the roast, ideally 4-6 hours before serving.

Let the roast come to room temperature before browning.  Scrape off herbs and garlic from the roast into a little dish and set aside.

Sear & Cook the Roast

Preheat oven to 250F.

Heat 2-3 tbsp olive oil in a large skillet or dutch oven.  Place the roast in the pan and cook, undisturbed, 3-4 minutes.  Rotate until all sides of the roast are nicely browned (you can do this in a 450F degree oven, but the sear is much better on the stove top.)

Transfer the roast to a roasting pan and put in the oven.  Roast for 20min per pound.  Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving.

Make the pan sauce

  • Olive Oil
  • 1/2 cup red wine
  • 1 tbsp. cornstarch (or matzo meal if it’s Passover)
  • 1/4 c. warm water
  • 1-2 cups beef broth, vegetable broth or water

Add more olive oil to the pan if necessary.  Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy.  It’s ok if some of it starts to stick to the pan.  Remove the garlic and herbs before they burn.  Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers.

Mix cornstarch with warm water until dissolved.  Add to wine, along with broth/water.  Bring to a boil, then reduce heat.  Return garlic and herb bits to the pan and simmer to reduce to desired thickness.

Slice meat and serve with sauce.