After removing the roast, let it rest before carving. Slicing too soon can cause the juices to run out, leaving the meat dry. Carve thin slices against the grain for maximum tenderness.
Variations
Swap the Italian seasoning with a mix of fresh rosemary and thyme for a more herbaceous, fragrant twist. Fresh herbs bring brightness to the rich beef flavor.
Add a mustard base under the dry rub for extra tang and moisture. Dijon mustard works well and helps the seasonings stick even better during cooking.
Try a smoky twist by adding smoked paprika or chipotle powder to the rub. This adds depth and a subtle heat that pairs beautifully with roasted meat.
If you prefer a garlic-forward flavor, use minced fresh garlic pressed into the roast along with the powder. The garlic will caramelize slightly, adding richness and aroma.
For a more peppery crust, increase the black pepper or use a coarsely ground blend. This gives the roast a steakhouse-style edge.
