Title: Bottom Round Roast
Headings: Bottom Round Roast
Bottom Round Roast
All You Need to Know about Bottom Round Roast
How to Cook Bottom Round Roast
What to Look for at the Store
The Health Benefits of Beef Round Roast
Essential Tips for a Tender Beef Round Roast
Lovely Ways to Enjoy Bottom Round Roast
Simple Substitutes in this Easy Roast Beef Recipe
Olive Oil
Arrowroot Starch
Beef Broth
Red Wine
Bottom Round Roast Recipe:
Bottom Round Roast
Ingredients
For the garlic & herb rub
For the gravy
Instructions
MAKE THE GARLIC & HERB RUB
PREPARE THE ROAST
TO MAKE THE GRAVY

Content: Stir in the dried parsley, dried thyme, dried
rosemary, ground black pepper, and olive oil. PREPARE THE ROAST
Preheat oven to 375 degrees (F). Remove the beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast. Place the roast in a 10-12 inch baking dish (I recommend
using a cast iron skillet, because it can also be used later to make the gravy) and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up. Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature). Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing. TO MAKE THE GRAVY
Combine the cold water and the arrowroot starch.