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.
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.
NOTES:
We found there were not enough drippings to make gravy from scratch with the roasting method. The Crock Pot version should yield enough juices to make a gravy.
