Bottom Round Roast Beef

A very simple roast with a butter-based sauce.

Bottom Round Roast Beef
Slightly adapted from Cook's Country April/May 2016
1 (4lb.) boneless beef bottom round roast
2 1/2 tsp. coarse sea salt
1 tsp. dried rosemary
1 tsp. dried thyme
1 Tbsp. black peppercorns
2 Tbsp. canola oil

1. Pat roast dry with paper towels and sprinkle with 2 tsp. salt. Wrap in plastic wrap and chill overnight.
2. Combine 1/2 tsp. salt, rosemary, thyme, and peppercorns and grind in spice grinder.
3. Pat roast dry again and brush with canola oil. Sprinkle with herb mixture.
4. Bake at 250F for ~2 hours or until internal temperature reads 135F.
5. Turn off oven and allow roast to stand in hot oven (without opening door) for another 30 minutes.
6. Remove from oven and allow to stand for a further few minutes then slice thin against the grain. Serve with zip-style sauce.

Zip-Style Sauce
Slightly adapted from Cook's Country April/May 2016
8 Tbsp. (1 stick) unsalted butter
1/2 c. Worcestershire sauce
2 cloves garlic, minced
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 tsp. coarse sea salt
1/2 tsp. pepper

1. Combine all ingredients in a small pot over medium heat, whisking constantly. Sauce is done once it comes to a simmer.
2. Keep warm until ready to serve.