Conceived by rancher and blogger, Terryn Drieling, this recipe is as good as it sounds. Green herbs provide more flavor to this roast that is sure to satisfy any hungry family.
1 Chairman’s Reserve® bottom round roast (about 3 pounds)
2 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced garlic
1 ½ teaspoons finely chopped fresh basil leaves
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
3 cups reduced-sodium beef broth
1 ½ cups water
- Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.
- Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325°F oven.
- Roast 1 ¼ to 1 ¾ hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5° to 10°F.)
- Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
Recipe courtesy of NCBA