Garlic Herb Bottom Round Roast
Ingredients
The roast
-
4
pound
bottom round roast
The seasoning
-
1
tablespoon
garlic, finely minced
-
1
tablespoon
shallots, finely minced
-
2
tablespoon
extra virgin olive oil
-
1
tablespoon
fresh thyme leaves, finely chopped
-
1
tablespoon
fresh rosemary, finely chopped
-
2
teaspoon
kosher salt
-
2
teaspoon
cracked black pepper
-
1
teaspoon
dried oregano
-
1
teaspoon
dry mustard
Instructions
- Mix garlic, shallots, thyme, rosemary, oregano, dry mustard, salt, and black pepper in a bowl.
- Pat the roast dry and coat it with olive oil.
- Rub the seasoning blend into the roast and refrigerate uncovered for 6-8 hours.
- Preheat the oven to 225°F.
- Let the roast sit at room temperature for 30 minutes before cooking.
- Place the roast in the oven and cook for about 1 hour per pound until it reaches 125°F.
- Remove the roast, tent with foil, and let it rest for 15 minutes.
- Increase oven temperature to 450°F and roast for an additional 8-10 minutes for a crust.
- Let the roast rest for 30 minutes before slicing.
- Prepare au jus with pan drippings and serve with the roast.
Nutrition Facts (estimated)
Servings
8
Calories
357
Total fat
15g
Total carbohydrates
2g
Total protein
51g
Sodium
709mg
Cholesterol
141mg
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