for the roast:
4 garlic cloves, finely grated or minced 2 tablespoons minced fresh rosemary
1 teaspoon minced fresh thyme
Large pinch of allspice
Kosher salt and freshly ground black pepper
1 3-pound eye of round beef roast, tied with twine at 3-inch intervals
2 tablespoons extra-virgin olive oil
for the sauce:
1 cup plain whole-milk Greek yogurt
1 tablespoon freshly squeezed orange juice
1 teaspoon finely grated
orange zest
1 garlic clove, finely grated or minced
Kosher salt and freshly ground black pepper
1. MAKE THE ROAST BEAST: In a large bowl, stir together the garlic, rosemary, thyme, allspice, 1 tablespoon salt, and ½ teaspoon pepper.
Rub this mixture all over the beef and let sit at room temperature for 1 hour.
2. Place a rack in the middle of the oven, and heat the oven to 350°F. Heat the oil in a large cast-iron skillet or other heavy ovenproof skillet over medium-high heat.
3. Put the beef in the skillet (reserving any herb rub in the bowl) and sear until well browned on all sides, about 3 minutes per side. Brush the reserved herb rub onto the beef, then transfer the skillet to the oven. How do you like your roast beast cooked? For medium-rare, cook until the meat registers 125°F on an instant-read thermometer, about 50 minutes. (The beef will continue to cook a little after you remove it from the oven.) For medium, cook to 135°F, about 5 to 10 minutes longer.
4. Transfer the beef to a cutting board, tent loosely with foil, and let rest for 10 minutes.
5. MAKE THE GRINCHY CITRUS SAUCE: In a small bowl, whisk together the yogurt, orange juice, orange zest, garlic, and salt and pepper to taste.
6. Thinly slice the roast, and serve with the sauce on the side. When the Grinch hosts the holidays, who joins the feast?