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.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Roast.
Keywords
bottom round roast recipe, beef bottom round roast recipe, how to cook a bottom round roast, root vegetable recipe
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.
The spice mixture is flavorful. I did add garlic to the oil. But at 225 for 2 hours, Whatever juice the meat produced has evaporated and the vegetables are starting to stick. So I added broth and wine. And the vegetables are still hard. Barely softened. The roast is at 110 temp, blue. The extra 15 minutes at 500 will do nothing to finish the vegetables, but may bring the roast up to 120, rare. Not a bad recipe if you know how to adjust cooking times and add liquid.