Bottom Round Roast

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Bottom Round Roast

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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8 servings

Ingredients
  

  • 4 pounds Beef bottom roast

Garlic and herb rub

  • 8 cloves Garlic, peeled
  • 2 tsp Kosher salt
  • 1 tbsp Dried parsley
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1/2 tsp Ground black pepper
  • 1/4 cup Olive oil

For Gravy

  • 1/2 cup Water
  • 3 tbsp Arrowroot starch
  • 2 cups Beef broth
  • 1/2 cup Red wine

Instructions
 

Garlic and Herb Rub

  • Mash garlic and salt into a paste. Stir in parsley, thyme, rosemary, black pepper and olive oil

Roast

  • Preheat oven to 375 degrees F
  • Place roast in baking dish or cast iron skillet fat side up. Rub roast with garlic and herb rub on all sides.
  • Bake for 18-20 minutes per pound or until internal temperature reaches 130 degrees F.
  • Remove roast from baking dish and place on platter. Cover loosely with foil and allow to rest for 15 minutes

Gravy

  • Combine cold water and arrowroot starch
  • In a heavy bottomed pan, place cooking juices from roast, including crispy brown bits
  • Stir in beef broth and red wine
  • Use a wire whisk and gently scrape browned bits off bottom of the pan, bring to boil
  • Whisk in arrowroot starch mixture
  • Return gravy to a boil, reduce heat to medium low and simmer for about 10 minutes to thicken gravy
  • Slice roast and drizzle with gravy. Serve and enjoy!
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