1 (2 - 4 lb) 100% Grass-Fed Denver, Center Tip or Eye of Round Roast from KOL Foods
2-3 tbs olive oil
Sea salt and black pepper to taste
3 tbs 100% grass-fed beef schmaltz from KOL Foods
tbs coarse sea salt
2 teaspoons fresh, finely chopped thyme
1 tsp each of fresh, finely chopped parsley, sage & rosemary
3 garlic cloves chopped
Mix together the above ingredients, place in a glass jar and refrigerate for at least 3 hours.
Marinade the roast by rubbing 2 - 3 tablespoons of Olive Oil all over the surface of the roast and then let it sit on the counter at room temperature for 2 hours (alternatively you can refrigerate the roast for 24 hours but allow the roast to come to room temperature for 1 hour before cooking).
Preheat the oven to 475 degrees F.
Season the roast with kosher sea salt and fresh ground black pepper.
Melt 2 - 3 tablespoons of the schmaltz in an enameled cast iron pan over medium-high heat until it begins to bubble and slightly smoke. Turn the heat down to medium and carefully brown the roast on all sides.
Take the roast off the heat, put it into the oven and reduce oven temperature to 425 degrees F. Do not cover or add water.
Roast in the oven for 4 - 5 minutes per pound depending on the size of the roast. If it's a 2 lb roast, 4 minutes per lb. If it's a larger 4 lb roast, 5 minutes per lb. Then turn off the oven and let the roast sit in the hot oven for 2 hours. Do not open the door at all during this time!
Remove the roast from the oven and check it with a meat thermometer. The internal temperature should have reached at least 125 degrees F.
Carve into thin slices and serve.