Recipe for Bottom Round Roast

Name: Recipe for Bottom Round Roast
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 serving
Ingredients: 3-4 pounds bottom round roast; 1 tsp sea salt; ½ tsp black pepper; 2 tablespoons olive oil; ½ cup 1 stick unsalted butter, softened; 2 tablespoons fresh Rosemary; 2 tablespoons fresh thyme; 2 cloves garlic; salt and black pepper to taste

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5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Resting Time
15 mins
Total Time
2 hrs 25 mins
Servings
8
Calories
534 kcal
Cuisine
American

Recipe for Bottom Round Roast

Opal Moore

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The bottom round roast with herb butter offers a delectable harmony of flavors, blending the deep, robust taste of the beef with the fragrant and buttery richness of the herbs.

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Ingredients

Servings

3-4 pounds bottom round roast
1 tsp sea salt plus more to taste
½ tsp black pepper fresh ground
2 tablespoons olive oil

For the Herb Butter:

½ cup 1 stick unsalted butter, softened
2 tablespoons fresh Rosemary finely chopped
2 tablespoons fresh thyme finely chopped
2 cloves garlic minced
salt and black pepper to taste

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Instructions

In a small bowl, combine the softened butter, chopped rosemary, choppedthyme, minced garlic, a pinch of salt, and a pinch of black pepper. Mix welluntil all the ingredients are thoroughly combined. Set aside.
Preheat your oven to 325°F (163°C). Season the bottom round roastgenerously with salt and black pepper on all sides.
In a large oven-safe skillet or roasting pan, heat the olive oil overmedium-high heat. Place the seasoned roast in the skillet and sear it on allsides until it develops a nice brown crust, about 4-5 minutes per side.
Once the roast is seared, remove it from the skillet and place it on acutting board. Spread the prepared herb butter evenly over the entire surfaceof the roast.
Return the herb-buttered roast to the skillet or roasting pan. Place itin the preheated oven and roast for about 1.5 to 2 hours, or until the internaltemperature reaches your desired level of doneness. For medium-rare, aim for aninternal temperature of 135°F (57°C).
Remove the roast from the oven and cover it loosely with aluminum foil. Letit rest for about 15-20 minutes. This allows the juices to redistribute andensures a juicy, tender roast. After resting, slice the bottom round roast intothin slices.
Arrange the slices on a serving platter and drizzle any remaining herbbutter from the skillet over the top. Garnish with additional fresh herbs ifdesired.

Equipments used:

Nutrition Information

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Serving 1g Calories 534kcal (27%) Carbohydrates 1g (0%) Protein 60g (120%) Fat 31g (48%) Saturated Fat 11g (55%) Polyunsaturated Fat 15g Cholesterol 195mg (65%) Sodium 449mg (19%)