Reverse Sear Bottom Round Roast with Roasted Root Vegetables recipe provided by the Certified Angus Beef® brand.

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Reverse Sear Bottom Round Roast with Roasted Root Vegetables

Serves 8-10

Ingredients:

  • 1 (4 1/2-pound)Certified Angus Beef ® bottom round or rump roast
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons fresh minced parsley
  • 2 teaspoons fresh minced rosemary
  • 2 teaspoons fresh minced sage leaves
  • 2 teaspoons fresh minced thyme
  • 2 teaspoons granulated onion
  • 1/3 cup olive oil
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 6 red potatoes, cut into sixths
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 large onion, peeled and cut into 1-inch pieces
  • Roasting pan

Instructions:

  1. Preheat oven to 225°F.
  2. Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat roast with half of the herbed oil.
  3. Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with 2-3 tablespoons herb oil. Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables.
  4. Roast for 2 hours uncovered (or until roast reaches 110°F internally). Remove from oven and tent with foil. Increase oven temperature to 500°F.
  5. Remove foil and return pan to oven when it reaches 500°F, roast 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven and tent with foil, let rest for 15 minutes.
  6. Slice roast thinly against the grain and serve with roasted vegetables.

No Nutritional Information Available

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