TOP ON PREP BOTTOM NOT RECIPES

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THE PERFECT "BOTTOM ROUND ROAST" RECIPE - 730 SAGE STREET



The Perfect

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

CHOCOLATE, PEANUT BUTTER AND JAM COOKIE BARS RECIPE ...



Chocolate, Peanut Butter and Jam Cookie Bars Recipe ... image

Flavors that always work together are layered with chocolate in this easy, chewy bar.

Provided by PILLSBURY.COM

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 4

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2 cup creamy peanut butter
1/2 cup strawberry jam
1/4 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. In ungreased 11x7-inch pan, break up 3/4 of the cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
  • Spread layer of peanut butter over crust. Spread layer of strawberry jam over peanut butter. Sprinkle chocolate chips over jam. Break remaining cookie dough into small pieces; evenly scatter over top.
  • Bake 35 to 45 minutes or until light golden brown (cookie will be soft). Cool slightly, about 10 minutes. Carefully remove from pan; place on cooling rack. Serve warm or cool completely. Cut into 4 rows by 2 rows.

Nutrition Facts : ServingSize 1 Serving

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