Photo: Laurey W. Glenn; Food Styling: William Smith; Prop Styling: Caroline M. Cunningham
Active Time
10 Mins
Total, including chilling Time
15 Hours 55 Mins
Serves 10 (serving size: 1 slice roast)

Prepare for "oohs" and "ahhs" when you place this roast on your holiday table. Although it looks difficult, it's truly simple to prepare--slather it with our herb butter the night before; then let your oven do the work.

This recipe goes with: Pan Gravy with Sherry

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

You May Like

Ratings & Reviews