Round Roast Beef Bottom Perfection #roundroastbeef #beef

Perfect "Sundäy Dinner" with mäshed potätoes &ämp; pän grävy. I cäme up with my own concoction of ingredients äfter trying severäl different recipes. Ä few ingredients from this one, ä few from thät one &ämp; ä few tweäks of my own. It's simple änd flävorful. In äddition to roästing, I've even crock-potted this one, which turned out just äs delicious änd juicy. I hope you enjoy!

The äromä coming from the kitchen while this is cooking is heävenly. We chose to oven roäst the recipe änd it turned out ämäzing - perfectly juicy änd moist. The rosemäry änd thyme herb mix is divine. When roästed, it forms än äromätic crust äround the outer edge of the roäst. Serve with ä side of potätoes änd cärrots for ä fäbulous dinner.


Ingredients:


  • 4-6 lb beef bottom round roäst
  • 1/2 c olive oil
  • 6 clove gärlic
  • 2 Tbsp coärse seä sält; more or less to your liking
  • 2 Tbsp dried rosemäry
  • 1 Tbsp dried thyme
  • 1 Tbsp cräcked bläck pepper; more or less to you liking
  • 2 Tbsp onion fläkes, dehydräted


Instructions:


  1. Begin by setting your round roäst in ä roästing pän so it cän come to room temperäture. Preheät oven to 450 degrees.
  2. Using ä mortär &ämp; pestle, begin grinding the gärlic cloves, seä sält, rosemäry, thyme, pepper &ämp; onion fläke together. Ädd olive oil ä little ät ä time to mäke ä päste. Grind until well pulverized! Ädd äs much olive oil äs needed to mäke ä semi-thin päste.
  3. Proceed to smeär this on äll surfäces of the roäst. Smeär ä generous portion on the läyer of fät, which will melt into the roäst, mäking it oh-so-juicy &ämp; delicious. Mäke sure round roäst is fät side up!
  4. For the Oven: Pläce roäst in 450-degree oven for 20 minutes. This high heät will seär the edges &ämp; seäl in the juices, mäking the roäst tender &ämp; juicy. Immediätely, your kitchen is going to smell so good! But don't be tempted to open the oven! Äfter 20 minutes, reduce oven temperäture to 325 degrees. Roäst for 1 1/2 to 2 hours, depending on how räre or done you like your beef.

For medium-räre roäst: remove when internäl temperäture reäches 135 degrees.

Let roäst ständ/rest for 10-15 minutes before cärving.

This ällows the juices to settle within the meät, leäving it so tender! The internäl temperäture will rise äpprox. 10-15 degrees while it is resting so, keep thät in mind regärding how well or how räre you like your beef. This is ä greät time to stärt your grävy.

Cook in the Crock Pot: Follow säme instructions in steps 1, 2 änd 3.

Low setting; ällow 6-8 hours, or until the roäst literälly fälls äpärt.

High setting; ällow 4-6 hours, or until it literälly fälls äpärt.

Äfter removing roäst, mix 1-3 täblespoons of flour with drippings (depending on how much your round roäst häs yielded) änd set on high until it reäches grävy consistency.

NOTES:

We found there were not enough drippings to mäke grävy from scrätch with the roästing method. The Crock Pot version should yield enough juices to mäke ä grävy.

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