Ingredients:
Beef:
• 4 pounds boneless beef bottom round roast, trimmed
• 3 teaspoons Kosher salt, divided
• 2 teaspoons pepper
• 1 tablespoon fresh rosemary, finely minced
• 1 tablespoon fresh thyme, finely minced
• 2 tablespoons vegetable oil
Zip-Style Sauce:
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup Worcestershire sauce
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, finely minced
• 1 teaspoon fresh thyme, finely minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
Directions:
Beef:
• Pat the roast thoroughly dry with paper towels.
• Rub evenly with 2 teaspoons of the kosher salt.
• Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours for deeper seasoning).
• Adjust an oven rack to the middle position and preheat to 250°F (120°C).
• Set a sturdy wire rack inside a rimmed baking sheet.
• In a small bowl, mix the minced rosemary, thyme, 2 teaspoons black pepper, and the remaining 1 teaspoon kosher salt.
• Unwrap the roast, blot away surface moisture with fresh paper towels, and brush completely with the vegetable oil.
• Coat all sides evenly with the herb mixture, then place the beef onto the wire rack.
• Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part reads 120°F (about 1 3/4 to 2 1/4 hours).
• Turn the oven completely off. Do not open the oven door.
• Leave the roast inside to finish cooking in the residual heat until the internal temperature reaches 135°F for medium (about 20 to 30 minutes).
• Remove the roast from the oven to a carving board, tent loosely with aluminum foil, and let it rest for 30 minutes so the juices settle.
Zip-Style Sauce :
• While the roast rests, combine the butter, Worcestershire sauce, minced garlic, rosemary, thyme, salt, and pepper in a small saucepan.
• Heat over medium, whisking constantly just until the butter melts and the mixture reaches a bare simmer.
• Remove from heat, cover, and keep warm.
• Slice the beef thinly against the grain and serve immediately drizzled with warm Zip sauce.
