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Ridiculously Tasty Roast Beef

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.

Ridiculously Tasty Roast Beef

Cook Time: 2 hrs 15 mins

Servings: 8

Ingredients: 10

(Keeps screen awake)

Ingredients

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.)

  4. Step 4

    Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.

Nutrition Information

299 Calories

0 %*

4.4g SAT FAT

0 %DV**

39g 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

  • 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:

  • 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.

Frequently Asked Questions

  1. 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.

  2. What is oven roasting?

    Oven roasting is a dry-heat cooking method that uses (you guessed it) an oven with indirect, ambient heat.

  3. 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.

  4. 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.

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