A whole cut of beef round is rubbed with simple seasonings, slowly roasted in the oven, and rested before slicing. In the tradition of classic British roast beef, this dish is suited to thin slicing and cold service.
Bring the beef round roast to room temperature. Rub it thoroughly with the olive oil, salt, black pepper, thyme, and crushed garlic.
Place the beef in an oven preheated to a high temperature for a short time to sear the surface, then lower the heat.
Lower the oven temperature and continue roasting until the beef reaches a safe internal temperature.
Remove the beef from the oven, cover it with foil, and let it rest for at least 15 minutes.
Slice the rested beef thinly against the grain and serve hot or cold.
Important: Let the beef rest for at least 15 minutes after removing it from the oven before slicing, or the juices will run out and the meat may be dry. Caution: Use a thermometer to check the internal temperature and confirm the meat has heated sufficiently for safe cooking.
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