Perfect "Sunday Dinner" with mashed potatoes & pan gravy. I came up with my own concoction of ingredients after trying several different recipes. A few ingredients from this one, a few from that one & a few tweaks of my own. It's simple and flavorful. In addition to roasting, I've even crock-potted this one, which turned out just as delicious and juicy. I hope you enjoy!
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.
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.
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.
Ingredients:
- 4-6 lb beef bottom round roast
- 1/2 c olive oil
- 6 clove garlic
- 2 Tbsp coarse sea salt; more or less to your liking
- 2 Tbsp dried rosemary
- 1 Tbsp dried thyme
- 1 Tbsp cracked black pepper; more or less to you liking
- 2 Tbsp onion flakes, dehydrated
Instructions:
- 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.
