ridiculously tasty roast beef

"As part of my ranch wife duties, I feed the crews of folks who come help us when the work load is too much for my husband and I to handle on our own. Whatever I choose to serve has to be insanely flavorful and easy-to-eat on the fly. Trust me, this Roast Beef recipe does not disappoint. In fact, this recipe has earned a place in my top five favorite beef recipes – and has left several speechless with its ridiculous tastiness." - Terryn Drieling, rancher and author of the blog, Faith Family and Beef. Terryn lives in Nebraska with her husband and three kids.

  • 3 pounds beef Bottom Round Roast
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons finely chopped fresh basil
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon pepper
  • 3 cups reduced-sodium beef broth
  • 1-1/2 cups water
  1. Preheat oven to 325°F. In a small bowl, mix together olive oil, rosemary, garlic, basil, salt, thyme and pepper. Set mixture aside for 5 to 10 minutes.
  2. Place roast on baking rack in roasting pan with tall sides. Rub olive oil mixture on roast, covering all sides. Pour beef broth and water in roasting pan.  Insert oven-safe thermometer into center of roast. Place roasting pan in center of oven.
  3. Roast 325°F oven for 1-1/4 to 1-3/4 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.)
  4. Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.

Nutrition information per serving: 299 Calories; 14.2 g Fat (4.4 g Saturated Fat; 7.0 g Monounsaturated Fat); 110 mg Cholesterol; 527 mg Sodium; 1 g Carbohydrate; 0.2 g Fiber; 39.3 g Protein; 7 mg Niacin; 0.6 mg Vitamin B6; 2.1 mcg Vitamin B12; 3.6 mg Iron; 39.4 mcg Selenium; 6.7 mg Zinc; 148.5 mg Choline.