Herb-Crusted Beef Bottom Round Roast
A beautifully roasted beef bottom round with a robust herb crust. Coated in a blend of garlic, thyme, rosemary, and oregano for maximum flavor. The reverse-sear method ensures even cooking and a perfect medium-rare center. Finished with a high-heat blast to create a delicious, browned exterior. An impressive centerpiece for a holiday meal or special gathering.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 15 min
- Servings
- 1
- Calories
- 400 per serving
- Temperature
- 275°F
- Difficulty
- beginner
- Cost
- $30
Ingredients
- 4 lbs bottom round roast
- 4 cloves garlic (minced)
- 2.5 tsp dried thyme leaves
- 2.5 tsp dried rosemary
- 2.5 tsp dried oregano leaves
- 2 tsp kosher salt
- 2 tsp coarse black pepper
- 2 tbsp olive oil
Steps
- 1Dry roast with paper towels.
- 2Mix herbs, garlic, salt, pepper.
- 3Oil roast and rub with herb mix.
- 4Fridge uncovered 6 hours (optional).
- 5Preheat oven to 275°F.
- 6Bake until internal temp reaches 135°F (approx 45-55 mins/lb).
- 7Rest roast.
- 8Blast at 450°F for 5-8 mins to sear.
- 9Slice against grain.
dinner