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Perfectly Roasted Bottom Round Roast with Garlic and Thyme
I love roast beef and have found that even inexpensive cuts are excellent roasted—-granted the bottom round roast is a tough cut but it has great flavor and I will admit to loving the toothsome quality of beef with a lot of texture. This recipe pairs one of my favorite herbs, thyme, with garlic, which compliments the flavor of our beef perfectly. I made this recently for a New Years brunch and served it with horseradish cream sauce but it is also excellent on it’s own for dinner: think mashed potatoes and sauteed wild mushrooms as a side. A real crowd pleaser that is also easy on the wallet!
In a mortar and ground the garlic, thyme, salt and pepper.
I added the olive oil to the rub
I massaged the rub onto the roast and brought the roast to room temperature and then preheated the oven.
I cooked it to a medium rare and sliced it.
Perfectly Roasted Bottom Round Roast with Garlic and Thyme
Serves 4-6Ingredients:- 3 cloves of garlic, minced and mashed
- 1 teaspoon dried or 1 tablespoon of fresh time thyme
- 1/2 teaspoon of black pepper (to be crushed), or more to taste
- 1-2 teaspoon coarse sea salt
- 2 tablespoons of olive oil
- 1 Top Sirloin, Blade or Bottom Round Roast(about 3 pounds)
Equipment: a meat thermometer.
Preparation:
- Preheat the oven to 425.
- Meanwhile create rub with minced garlic, thyme, and kosher salt and olive oil buy crushing in a mortar and pistol, add olive oil and massage over meat.
- Set aside and bring to room temperature(about 20 minutes).
- Roast in hot oven for 10 minutes, then reduce heat to 300 and cook for another 30-40 minutes. You want the internal temp at about 120-130. Let rest for 20 minutes under aluminum foil.
- Enjoy!