• Place your round roast in a roasting pan to come to room temperature. Preheat the oven to 450 degrees.
• Grind together the garlic cloves, sea salt, rosemary, thyme, pepper, and onion flakes using a mortar & pestle.
• Add olive oil a little at a time to make a paste. Make sure the mixture is well pulverized! In order to make a semi-thin paste, add as much olive oil as needed.
• Apply this to all surfaces of the roast. Add a generous layer of fat to the roast before cooking, which will make it oh-so-juicy and delicious. Make sure the fat side of the round roast is up!

For The Oven

• Place roast in a preheated oven for about 20 minutes. With high heat, the roast will be seared and sealed in juices, resulting in a tender and juicy result.
• Reduce the oven temperature to 325 degrees after 20 minutes. It takes between 1 1/2 and 2 hours for the beef to be cooked to the desired level of rareness or doneness.
• Allow roast to stand/rest for 10-15 minutes before carving. As a result, the juices are allowed to settle within the meat, resulting in a tender piece of meat!

For The Crocpot

• Follow the same instructions in steps 1, 2 and 3. Place the roast on a low setting and allow it to cook for 6-8 hours, or until it literally falls apart. Set to high and leave it for 4-6 hours, or until it falls apart.
• Mix 1-3 tablespoons of flour with roast drippings and cook on high until gravy consistency is achieved. Have fun!