ROAST BOY RECIPES

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THE BEST BOTTOM ROUND ROAST | JUST A PINCH RECIPES



The Best Bottom Round Roast | Just A Pinch Recipes image

The aroma coming from the kitchen while this is cooking is heavenly. We chose to oven roast the recipe and it turned out amazing - perfectly juicy and moist. The rosemary and thyme herb mix is divine. When roasted, it forms an aromatic crust around the outer edge of the roast. Serve with a side of potatoes and carrots for a fabulous dinner.

Provided by Tammy Kendell @CatsCatsCats

Categories     Beef

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Number Of Ingredients 8

4-6 pound(s) beef bottom round roast
1/2 cup(s) olive oil
6 clove(s) garlic
2 tablespoon(s) coarse sea salt; more or less to your liking
2 tablespoon(s) dried rosemary
1 tablespoon(s) dried thyme
1 tablespoon(s) cracked black pepper; more or less to you liking
2 tablespoon(s) onion flakes, dehydrated

Steps:

  • Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
  • Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
  • Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
  • For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
  • Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.

SIX-HOUR PORK ROAST RECIPE | EPICURIOUS



Six-Hour Pork Roast Recipe | Epicurious image

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home."

Provided by EPICURIOUS.COM

Total Time 7 hr

Cook Time 45 min

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-pound) boneless pork shoulder Boston roast (not tied)
kitchen string

Steps:

  • Preheat oven to 275°F.
  • Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
  • If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
  • Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
  • Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

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