BOTTOM ROUND ROAST BEEF RECIPE RECIPES

Steps:

• Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
• Remove the fully thawed roast from the fridge and remove it from the packaging.
• Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
• Brush the entire surface of the roast with olive oil or your choice of oil.
• Combine all of the seasonings in a small bowl.
• Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
• Insert meat probe into the thickest part of the roast.
• Place the roast in the center of a roasting pan with the fat side up.
• Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
• Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
• Reverse Sear

Steps:

• Mix all dry ingredients together in a plate.
• Rub roast in oil.
• Roll roast in dry mix.
• Place onions on bottom of crock pot.
• Place roast in crock pot.
• Cook on low for 6-8 hours.
• Throw in remaining rosemary 1/2-1 hr before dinner to send the aroma once again through the house.
• With juice from roast I made a gravy to pour over top of sliced beef just before serving.
• I served with roasted potatoes, broccoli, and fresh made Italian bread.
• Leftovers were shredded for beef sandwiches the following day mixed with the gravy.
• *** I use fresh herbs when possible so measurements are approximate for herbs. Adjust seasonings to taste. I do not use salt and at times am heavy on herbs.