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

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:

  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 bottom round 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 root vegetables.

Roasting

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