Bottom Round Roast with Zip Style Sauce Recipe

3      Reviews by:    Prudence Percell   Beef Bottom Round Roast with Zip Style Sauce Recipe seasons bottom round with thyme, rosemary, black pepper and Kosher salt before roasting to create this tasty beef roast recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    USARegional    Servings:6 Calories per Serving:525 Print Preview Rate This Recipe Prep Time:   24 Hours Cook Time:   3 Hours Total Time:   27 Hours

INGREDIENTS

• 3 lb. beef bottom round roast
• 2 tsp salt
• 1 Tbl chopped fresh thyme
• 1 Tbl chopped fresh rosemary
• 2 tsp black pepper, ground
• 1 tsp Kosher salt
• 2 Tbl vegetable oil
• For Zip Style Sauce:
• 1 1/2 tsp black pepper, ground
• 1 stick butter
• 1/2 cup Worcestershire
• 2 clove garlic, minced
• 2 tsp fresh rosemary, minced
• 1 tsp fresh thyme, minced
• 1/2 tsp Kosher salt

DIRECTIONS

• Season roast with 2 tsp salt. Wrap in plastic wrap, place on plate and refrigerate for at least 1 hour but preferably for 24 hours.
• Combine 1 Tbl fresh thyme and rosemary, 2 tsp black pepper and 1 tsp Kosher salt. Remove roast from plastic wrap and pat dry. Brush roast with vegetable oil and then cover with herb mixture.
• Preheat oven to 250°F. Insert a temperature probe into roast and place in oven for 2 hours until roast hits 120°F internal temperature. Without opening oven door, turn oven off and let internal temperature reach 135°F. Transfer roast to carving board, tent with aluminum foil, let rest for 30 minutes before serving. Slice roast thin and across the grain. Serve with zip style sauce.
• For zip sauce: In medium sauce pan over medium heat, melt the butter. Add remaining zip style sauce ingredients and heat stirring occasionally.

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