I love roast beef and have found that even inexpensive cuts are excellent roasted—granted the bottom round roast is a tough cut but it has great flavor and I don’t mind beef that is toothsome. This recipe pairs one of my favorite herbs, thyme, with garlic, which compliments the flavor of our beef perfectly. I made this recently for a New Year’s brunch and served it with horseradish cream sauce but it is also excellent on it’s own for dinner: think mashed potatoes and sauteed wild mushrooms as a side. A real crowd pleaser that is also easy on the wallet!
In a mortar and pestle grind the garlic, thyme, salt and pepper.
I massaged the rub onto the roast and brought the roast to room temperature and then preheated the oven.
Perfectly Roasted Bottom Round Roast with Garlic and Thyme
- 3 cloves of garlic, minced and mashed
- 1 teaspoon dried or 1 tablespoon of fresh time thyme
- 1/2 teaspoon of black pepper (to be crushed), or more to taste
- 1-2 teaspoon coarse sea salt
- 2 tablespoons of olive oil
- 1 Bottom Round Roast(about 3 pounds) you can also use Top Sirloin or Blade roast.
Equipment: a meat thermometer.
- Preheat the oven to 425.
- Meanwhile create rub with minced garlic, thyme, and kosher salt by crushing garlic, salt, pepper and thyme together in a mortar and pestle, add olive oil and massage over meat.
- Set aside and bring to room temperature(about 20 minutes).
- Roast in hot oven for 10 minutes, then reduce heat to 300 and cook for another 30-40 minutes. You want the internal temp at about 120-130. This is rare, but you can cook it to your liking. Let rest for 10-20 minutes under aluminum foil.