Herb Crusted Top Round Roast

For the roast:

1. Place the garlic, removed from it’s skin, in a small dry cast iron skillet and allow the garlic to get golden in color.
2. Add the rosemary, salt, pepper, oregano and stir. Add olive oil and stir. Place this mixture in the food processor and give it a few chops.
3. Using a large cast iron skillet, place carrots down as a rack for the roast.
4. Rub the roast down with the garlic mixture, filling all crevasses and thoroughly massaging the roast with the mixture.
5. Preheat oven to 350F
6. Place the roast in the oven and cook for 25-30 minutes per pound for a medium-cooked roast. The internal temperature should be about 145F.
7. Add a cup of water, or 1/2 water and 1/2 wine, to the bottom of the pan, about 15-20 minutes before removing the roast from the pan
8. When the roast is removed from the oven loosely tent the roast with tinfoil and let it rest for 10-12 minutes.

For the gravy:

1. In a pan, melt down butter with oil. Whisk in the flour until a thick paste forms
2. Add the pan drippings or water if you don’t have pan drippings. Keep whisking until smooth and the desired thickness is achieved.
3. Add the bouillon, salt and pepper.
4. Leave on low heat until ready to serve.