BOTTOM ROUND ROAST BEEF RECIPE RECIPES

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ULTIMATE "BOTTOM ROUND ROAST" RECIPE - 730 SAGE STREET



Ultimate "Bottom Round Roast" Recipe - 730 Sage Street image

Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.

Provided by Kim Grabinski

Categories     Main Course

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried thyme (or dried rosemary)
1 teaspoon dried parsley
1 teaspoon Kosher salt (sea salt)
1 teaspoon black pepper
2 tablespoons olive oil

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

Nutrition Facts : Calories 299 kcal, CarbohydrateContent 1 g, ProteinContent 56 g, FatContent 15 g, ServingSize 1 serving

WARM AND COZY BOTTOM ROUND ROAST CROCK POT STYLE RECIPE ...



Warm and Cozy Bottom Round Roast Crock Pot Style Recipe ... image

The aroma of this roast made DH and DS drool. I had a beautiful roast from the market and wanted to try simple spices yet aromatic! This is what the doctor ordered for a very chilly January day. DH and DS loved it!

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 1 roast, 8 serving(s)

Number Of Ingredients 9

3 -4 lbs boneless bottom round roast
2 tablespoons flour
1 tablespoon garlic powder
1 tablespoon onion flakes
1 teaspoon pepper
1 tablespoon sage
1 tablespoon rosemary (reserve 1/2)
1 tablespoon olive oil
1 large onion, quartered

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.

Nutrition Facts : Calories 255.2, FatContent 9.1, SaturatedFatContent 2.8, CholesterolContent 103.8, SodiumContent 102.2, CarbohydrateContent 5, FiberContent 0.7, SugarContent 1.1, ProteinContent 38.5

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