– 1 bottom round roast (approximately 3-4 pounds) – 2 tablespoons olive oil – 2 teaspoons garlic powder – 2 teaspoons onion powder – 2 teaspoons dried thyme – 1 teaspoon paprika – Salt and black pepper to taste – 1 cup beef broth
1. Preheat the oven to 325°F (163°C). 2. Rub the bottom round roast with olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and black pepper. Ensure the roast is evenly coated with the seasonings.
3. Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the seasoned roast on all sides until browned. 4. Pour the beef broth into the skillet or roasting pan, around the roast.
5. Place the skillet or roasting pan in the preheated oven. Roast for approximately 25-30 minutes per pound, or until the internal temperature reaches your desired level of doneness (145°F/63°C for medium-rare, 160°F/71°C for medium). 6. Once done, remove the roast from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful roast.
This recipe allows for versatility in seasoning, accommodating various herbs and spices to suit personal preferences. The well-balanced seasoning enhances the natural flavors of the beef.