If you can, dry brine the beef roast overnight. To do so, sprinkle the whole roast with coarse sea salt (regular sea salt works too if you don't have a coarse grind.) and place it on a plate. Refrigerate uncovered (open to air) overnight, ideally 24 hours before roasting. This process allows the salt to penetrate deeply into the meat, resulting in a more tender and flavorful finished product. If you don’t have time to dry brine the roast, no sweat! It will still turn out great.

Take the roast out of the refrigerator 30 minutes before roasting (if you have time) to bring it closer to room temperature.

Preheat the oven to 450 degrees Fahrenheit.

Add the butter, garlic, mustard, rosemary, oregano, and red onion to a food processor and process until creamy. Note: you may need to stop the food processor a few times to scrape the sides to make sure everything gets blended.

Rub all of the compound butter over the whole roast and place the roast in a casserole dish or roasting pan.

Roast at 450 for 10 minutes. Lower oven temperature to 300 and roast the beef for another 30 to 40 minutes, or until the internal temperature reaches 130 to 135 degrees F for medium-rare, 140 degrees for medium, or 150 degrees for well done.

To ensure you get the doneness you’re looking for, be sure to use a quality meat thermometer!

Remove the roast from the oven and allow it to sit for 20 minutes before slicing and serving.

Serve with your choice of side dishes and enjoy!