Name: Ridiculously Tasty Roast Beef
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: Makes 8 servings
Cuisine: American
Ingredients: 1 beef Bottom Round Roast (about 3 pounds); 2 tablespoons olive oil; 1 tablespoon finely chopped fresh rosemary; 1 tablespoon minced garlic; 1-1/2 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; 1-1/2 cups water

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Conceived by rancher and blogger, Terryn Drieling, this recipe is as good as is sounds. Green herbs provide more flavor to this roast that is sure to satisfy any hungry family.

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2 hrs
15 min
8
SERVINGS
300
Cal
39 g
Protein

Test Kitchen Tips

Place roasts on a rack in a roasting or broiler pan to allow fat to drip away during cooking.

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2 hrs 15 min
8 SERVINGS
300 Cal
39 g Protein

Prep Time: 30 min
Cook Time: 105 min
Total Time: 2 hrs 15 min

Cook Mode

Ingredients:

1 beef Bottom Round Roast (about 3 pounds)
2 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced garlic
1-1/2 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
1-1/2 cups water

Cooking:

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 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 145°F for medium rare; 160°F for medium. 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.

Test Kitchen Tips

Place roasts on a rack in a roasting or broiler pan to allow fat to drip away during cooking.

Nutrition Information

Nutrition:

299 CALORIES

0 % *

4.4g SAT FAT

0 % DV **

39.3g PROTEIN

0 % DV

3.6 mg IRON

0 % DV

6.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 299 Calories; 127.8 Calories from fat; 14.2g Total Fat (4.4 g Saturated Fat; 7 g Monounsaturated Fat;) 110 mg Cholesterol; 527 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 39.3 g Protein; 3.6 mg Iron; 7 mg NE Niacin; 0.6 mg Vitamin B₆; 2.1 mcg Vitamin B₁₂; 6.7 mg Zinc; 39.4 mcg Selenium; 148.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

The Essential Ingredients

The Essential Ingredients:

Bottom Round Roast: This is a lean, budget-friendly cut that comes from the rump and hind legs. Ideal for slow cooking methods like roasting or braising.
Leafy Herbs: A collection of aromatic herbs are used in this recipe. These fragrant herbs enhance flavors of the dish and provide hints of citrus, earthy, peppery or minty flavors. They are easily found year-round and available fresh or dried.
Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You'll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.

Safe Handling Tips

Safe Handling Tips:

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

FAQs

FAQs:

Can I use a different cut of beef for this recipe?
Yes, you can use other lean roasts like top round, eye of round, or sirloin tip roast. Adjust roasting time based on thickness and weight of the roast.
What is oven roasting?
Oven roasting is a dry-heat cooking method that uses (you guessed it) an oven with indirect, ambient heat.
Does the roast need to be covered as it cooks?
No, follow the recipe directions closely. Cook the roast uncovered to allow browning and to develop a flavorful crust.
What's the best way to slice a roast?
First, let the meat rest; this step keeps the juices and flavors locked in. Then you'll want to slice against the grain with a sharp knife or electric slicer into thin, even slices for the most tender pieces.

Ridiculously Tasty Roast Beef

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Ingredients:

Cooking:

Test Kitchen Tips

Nutrition Information

Nutrition:

The Essential Ingredients

The Essential Ingredients:

Safe Handling Tips

Safe Handling Tips:

FAQs

FAQs:

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