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Reverse Sear Bottom Round Roast with Roasted Root Vegetables

Serves 8-10

Bottom round roast cooked with herb roasted root vegetables then reverse seared for maximum flavor. Make this easy comforting meal to deliciously satisfy your family.

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:

Preheat oven to 225°F.
Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat bottom round roast with half of the herbed oil.
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.
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.
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.
Slice roast thinly against the grain and serve with roasted root vegetables.